THOUGHT 

ft a 

GUARANTEED 
RECIPES 



Class 

Book l: JJL 

Gopyrightlsl 0 

COPYRIGHT DEPOSIT. 



FOOD FOR 
THOUGHT 



375 

Guaranteed 
Recipes 



Compiled by 

NELLIE D. DEARTH 



Cover Design and Illustrations by 

C. FORBES BAKER 



TX 7»5 



To the Friends, 
whose assistance 
has made the 
compiling possihle, 
this took is lov- 
ingly dedicated 




LOUIS F. DOW CO., ST. PAUL. 



©CLA300846 



INDEX 



APPETIZERS 

Page 

Oyster or Clam Cocktail. . 7 

Anchovy Toast 7 

Deviled Sardines on Toast 7 

Canape of Caviar 8 

Grape Fruit 8 

Strawberries with Madeira 

Wine 8 

Ambrosia 8 

Watermelon Punch 9 

Pineapple au Naturel 9 

Orange Mint 9 

Pineapple au Vin Blanc. . . 9 
SOUPS 

Soup Stock 10 

Cream Soup 10 

Mushroom Soup 10 

Cream Tomato Soup 11 

Tomato Puree 11 

Cream of Spinach 11 

Cream of Oysters 11 

Cream of Mushrooms 12 

Onion Soup 12 

Onion Soup au Gratin.... 12 

Potato Soup 12 

Cream of Cauliflower 13 

Black Bean Soup 13 

Corn Soup 13 

Hasty Soup 14 

Southern Black Bean Soup 14 

Puree of Split Peas 14 

Green Pea Soup 14 

Delmonico Bouillon 15 

FISH 

Oysters a la Normandie.. 16 

Oysters a la Poulette 16 

Pigs in Blankets 16 

Panned Oysters 16 

Scallops and Oysters 17 

Oysters a la Newburg. ... 17 

Fricassee Oysters 17 

Broiled Lobster 17 

Lobster Cutlets 18 

Lobster a la Newburg — 

No. I 18 

No. II 18 

Stuffed Lobster 19 

Lobster Saute with Curry. 19 

Halibut and Lobster 19 

Brook Trout with Salt 

Pork 20 

Brook Trout fried in But- 
ter •. 20 

Terrapin 20 

Shrimp a la Newburg 20 

Baked Shad with Roe 

Sauce 21 

White Fish au Vin Blanc! 21 
Turbot of White Fish or 

Halibut 22 

Fish in Cucumber Cases.. 22 

Codfish Balls 23 

Salmon Loaf 23 

Salmon Croquettes 23 



ENTREES 

Page 

Sweetbreads with Fresh 

Mushrooms 24 

Broiled Mushrooms 24 

Creamed Sweetbreads 25 

Fried Sweetbreads 25 

Creamed Mushrooms 25 

Mushrooms with Cream on 

Toast 25 

Mushrooms Sautes a la 

Bordelaise 26 

Fresh Mushrooms under 

Glass 26 

Sweetbreads Baked 26 

Sweetbread Omelet 27 

Shad Roe Saute 27 

Shad Roe in Ramekins. ... 27 

Kidney Stew a la Salazar 28 

Chicken Livers Brochette. 28 

Canape Lorenzo 28 

MEATS 

Roast Turkey 30 

Dressing for Turkey 30 

Oyster Dressing for Tur- 
key 31 

Young Roast Pig 31 

Supreme of Chicken a la 

Kroepfle 31 

Philadelphia Chicken Cro- 
quettes 3? 

Chartreuse of Chicken.... 32 

Panned Chicken 33 

Chicken Fried in Cream. . 33 

Chicken in Ramekins 33 

Chicken in Casserole 33 

Chicken Mexican Style .... 34 

Chicken Croquettes 34 

Chicken Sandwiches 34 

Broiled Lamb Chops 35 

Meat Souffle 35 

Baked Ham 35 

Beef Loaf 35 

Baked Liver 36 

Broiled Hamburger Steak 36 

Veal Loaf 36 

Boeuf a la Mode 37 

Pork Tenderloin Stuffed.. 37 

Rouladen 38 

Beef Goulash 38 

Corn Beef Hash 38 

Scrapple 39 

Schnitzel Holstein 39 

Paprika Schnitzel 39 

Steak a la Bordelaise 39 

Steak Chateaubriand. .... 40 

Chipped Beef Creamed.... 40 

Steak a la Waldorf 40 

Mock Pate de Fois Gras.. 41 

Beef Stew 41 

Virginian Fried Chicken 

with Cream Gravy 41 

SAUCES FOR FISH AND MEAT 

Sauce Hollandaise 43 

Sauce Waldorf Astoria. ... 43 



3 



INDEX— (Continued) 



Page 



Brown Sauce with Mush- 
rooms 43 

Sauce a la Stonehill 44 

Sauce Bearnaise a la 

Jeanne 44 

Horseradish Sauce 44 

Tartar Sauce 44 

Cream Sauce 45 

Egg Sauce 45 

Green Dressing 45 

Hard Lemon Sauce 45 

Sauce Piquant 45 

Mint Sauce 46 

Drawn Butter 46 

Tomato Sauce 46 

Bechamel Sauce 46 

Bread Sauce 47 

SALADS 

French Dressing 48 

Mayonnaise 48 

Mayonnaise with Butter. . 48 

Fruit Salad 49 

Tomato Sandwiches 49 

Country Club Salad 49 

Chicken Salad 49 

Spanish Salad 50 

Pineapple Salad 50 

Salmon Salad with Cu- 
cumber Sauce 50 

Asparagus Salad 51 

Bean Salad 51 

Lettuce with Roquefort 

Cheese 51 

Potato Salad a la Frederic 51 

Peach Salad 52 

Sweetbread 52 

Jellied Grape Fruit 52 

Grape and Nut 53 

Cold Slaw 53 

Jellied Cabbage 54 

Shrimp 54 

Tomato Jelly 54 

Waldorf 54 

Lobster 55 

Herring 55 

PUDDINGS 

Spanish Cream 56 

Custard Souffle 56 

Meringue 56 

Christmas Plum Pudding. 57 

Nut Souffle 57 

Marron Pudding 57 

Lemon Meringue 57 

Queen 58 

Graham 58 

Prune Souffle 58 

Dexter Prune Gelatine.... 59 

Prune 59 

Macaroon 59 

Macaroon Custard 60 

Blueberry 60 

Imperial 60 

Gelatine Delight 61 



Page 



Fruit 61 

Brandy Whip 62 

Floating Islands 62 

Chocolate Pudding 62 

Tapioca Blanc Mange 62 

Bread 63 

Orange Float 63 

Chocolate Bavarian Cream 64 

Charlotte Russe 64 

Apple Sundae 64 

Baked Tapioca 65 

Cider Jelly 65 

SAUCES FOR PUDDINGS 

Fruit 65 

Lemon 65 

Wine 65 

Hot Chocolate 66 

Hard 66 

Creamy 66 

Vanilla 66 

Hot Pudding 67 

New England 67 

Brandy 67 

PIES 

Pie Crust 68 

Mince Meat, No. 1 68 

Mince Meat, No. II 69 

Pumpkin 69 

Apple Tart 69 

Squash 70 

Banana 70 

Lemon 70 

Mock Cherry 71 

Apple Custard 71 

Cream Puffs 71 

Almond Cream 72 

Sour Cream 72 

Fig Patties 72 

FROZEN DESSERTS 

Frozen Egg Nogg 73 

Peach Ice Cream 73 

Marine Ice Cream 73 

Lemon Sherbet 74 

Pineapple Sherbet 74 

Fig Ice Cream 74 

Frozen Bananas 74 

Cafe Parfait 75 

Coffee Pudding 75 

Bisque of Strawberry.... 75 

Diplomatic Pudding 75 

Maple Parfait 76 

Chocolate Pudding 76 

Tutti Frutti 76 

Lalla Rooke 76 

Caramel Ice Cream 77 

Nesselrode Pudding 77 

CAKES 

Lady Baltimore 78 

Sponge 78 

Chocolate 79 

Lightning 79 

Allegretti 79 



4 



INDEX— (Continued) 



Page 



Nut 80 

Fig- 80 

The Prince of Cakes 81 

Angel Food 81 

Devil's Food 81 

Pound 82 

Aida's Cocoanut and Al- 
mond 82 

Snow Roll 83 

Cream 83 

Spice 83 

Grandmother's 84 

"Wedding - Cake a la Ken- 
nedy 84 

Fruit 84 

Lemon 85 

Daisy Torte 85 

White Marshmallow 86 

Solid Chocolate 86 

Mocha Torte 86 

Sunshine 86 

SMALL CAKES AND COOKIES 

Cocoanut Kisses 88 

Hickory Nut Kisses 88 

Lady Fingers 88 

Small Cakes 88 

Blitz-Kuchen 89 

Chocolate Sugar Cakes... 89 

Colonial Ginger Bread. .. . 89 

Ginger Drop Cakes 90 

Ginger Snaps 90 

Raised Doughnuts 90 

Doughnuts 91 

Crullers 91 

Oat Meal Hermits 91 

Brown Cookies 92 

Sugar Cookies 92 

Molasses Cookies 92 

Cinnamon Stars 93 

Chocolate Cakes 93 

BREADS AND BISCUITS 

Minnesota Prize Bread. . . . 94 

Rolls 94 

Boston .Brown Bread — 

No. I 95 

No. II 95 

Fannie's Apple Cake 95 

Coffee Cake 96 

Batter Bread 96 

Sallie Lunn 96 

Berry Muffins 97 

Graham Gems 97 

Chocolate Muffins 97 

Nut Bread 97 

Corn Bread 98 

Tea Biscuits 98 

Pop Overs 98 

Southern Corn Cakes 98 

Waffles 99 

Sour Cream Biscuits 99 

Cinnamon Rolls 99 

French Toast 99 

Muffins 100 

Peanut Toast . . 100 



VEGETABLES 

Page 



Potato Pancakes 101 

Potatoes in the Half Shell 101 

Creamed Potatoes 101 

Potatoes O'Brien au Gratin 102 
Hashed Brown Potatoes.. 102 

Stuffed Peppers 102 

French Artichokes 102 

Baked Onions in Ramekins 103 

Scalloped Cabbage 103 

Tomato Fry 103 

Tomatoes Stuffed with 

Macaroni 103 

Fried Tomatoes 104 

Stuffed Tomatoes 104 

Creamed Cauliflower 104 

Bean Croquettes 105 

Boston Baked Beans 105 

Green Corn Croquettes. . . . 105 

Baked Egg Plant... 106 

Spanish Rice 106 

Fried Apples 106 

Sweet Potato Croquettes . . 106 
Sweet Potatoes and Bacon 107 
Sweet Potatoes Glaces . . . . 107 
Brandied Sweet Potatoes. 107 

Sweet Potato Pone. 107 

Spinach a la Frangais. . . . 107 
Brussel Sprouts 108 

EGGS 

Baked Eggs in Tomatoes 109 

Spanish Omelet 109 

Eggs with Rice Border... 109 

Egg Souffle 110 

Plain Omelet 110 

Eggs with Tomato Sauce. 110 
Scrambled Eggs with To- 
mato Sauce 110 

Stuffed Eggs with Tomato 

Sauce Ill 

Beauregard Eggs Ill 

Baked Eggs with Cheese. . Ill 

Eggs with Mushrooms. . . . Ill 

Egg Chops 112 

Eggs with Potatoes in 

Ramekins 112 

Eggs a la Benedictine. . . . 112 

Deviled Eggs 113 

Eggs a la Creme 113 

Scrambled Eggs 113 

Boiled Eggs 113 

Hot Deviled Eggs 113 

Poached Eggs 114 

Stefanie Omelet 114 

Eggs with Oysters 114 

CHEESE DISHES 

Cheese Souffle 115 

Swiss Cheese Souffle 115 

Welsh Rarebit with Beer. . 116 

Welsh Rarebit with Cream 116 

Garnished Cheese 116 

Cheese Toast 117 

Cream Cheese Pie 117 

Cheese Torte 117 



5 



INDEX— (Continued) 



Page 



•Cheese Sandwiches 117 

Liptauer Sandwiches 118 

Macaroni with Tomato. .. . 118 

Macaroni Baked 118 

Spaghetti with. Cheese.... 119 

Noodles in Fifteen Minutes 119 

PRESERVES 

Canning all Kinds of Fruit 120 

Jim Jam Preserves 120 

Yellow Tomato Preserve. . 120 

Peach Sauce 120 

Gooseberry Conserve 121 

Ground Cherry Jam 121 

Brandied Peaches 121 

Cranberry Jelly 122 

Plum Conserve 122 

Orange Marmalade 122 

Preserved Pears 122 

Wild Plum Marmalade 123 



Page 



Grape Conserve 123 

Grape Fruit Marmalade. . . 123 

PICKLES 

Pickled Peaches or Pears. 124 

Pickled Pineapple 124 

Spiced Rhubarb 124 

Watermelon Pickles 125 

Dill Pickles 125 

Catsup 125 

Green Tomato Pickles.... 126 

Vegetable Savory for Soup 128 

Spiced Gooseberries 126 

Chili Sauce 126 

Chutney Sauce 127 

Sliced Cucumber Pickles.. 127 

Olive Oil Pickles 127 

Beans Canned for Winter 

Use 128 



6 



375 Guaranteed Recipes. 




APPETIZERS 

OYSTER OR CLAM COCKTAILS, 

Place from eight to ten small oysters in glasses, and 
pack in ice. 

Make sauce of one tablespoonful Worcestershire, 
two of catsup, two of horseradish, juice of one lemon, 
a dash of cayenne, and salt to taste. Pour over 
oysters (or clams) and serve. 

ANCHOVY TOAST. 

Toast six thin slices of bread, cut round; butter 
well, and spread with anchovy paste, then put in 
oven to keep warm. Put in sauce pan a tablespoon- 
ful butter, with which is mixed a coffeespoonful dry 
mustard, two tablespoonfuls tomato sauce, one of 
Worcestershire, and one teaspoonful mushroom 
sauce. When thoroughly hot, and smooth, lay in 
slices of four hard-boiled eggs; sprinkle them with 
salt and cayenne, and when hot, put on the warm 
slices of toast, and pour the sauce over them, all. 
Garnish with thin slices of lemon and parsley. 

DEVILED SARDINES ON TOAST. 

Remove skins from one-half dozen sardines, and 
then pound to a paste. Pound the yolks of three 
hard-boiled eggs; rub together with sardines; add 
one teaspoonful salt, one-eighth teaspoonful white 

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375 Guaranteed Recipes. 



pepper, a dash of cayenne, and a tablespoonful finely 
chopped parsley. Mix all well together, and spread 
on buttered toast. Stand in the oven until thorough- 
ly hot, then serve. 

CANAPE OF CAVIAR. 

Toast some thin slices of bread a golden brown; 
butter slightly on one side ; spread over it a light 
layer of caviar. Put on plate, and garnish one side 
with chopped onions, one with chopped parsley, one 
with the chopped white of an egg, and the other with 
the chopped yolk. Serve with thin slices of lemon. 

GRAPE FRUIT. 

Cut grape fruit in half, and remove seeds. "With a 
sharp knife, loosen the pulp, but do not take out of 
skin. Be careful not to cut the fiber, as it will make 
the fruit bitter. Fill with pulverized sugar, pushing 
it down well with a spoon. Put one tablespoonful 
maraschino in each half, and in the center place 
some of the cherries. 

STRAWBERRIES WITH MADEIRA WINE. 

Clean two quarts of best strawberries; add one 
cupful granulated sugar, and one-half a cupful Ma- 
deira wine. Stir well together, and let stand on ice 
for two hours before using. Serve in tall glasses. 

AMBROSIA. 

Three sweet oranges, peeled and cut in dice, one 
small pineapple, peeled and cut in dice, one small 
cocoanut grated ; alternate layers of orange and pine- 
apple with grated cocoanut, and sprinkle each layer 
with pulverized sugar. Over all pour the juice of 
two lemons, and let stand two hours. Serve in tall 
glasses. 



375 Guaranteed Recipes. 



WATERMELON PUNCH. 

Cut balls, with potato scoop, from center of water- 
melon; pile in a pyramid in glasses, and put two 
tablespoonfuls claret or Madeira wine over the fruit 
in each glass. Chill thoroughly, and when ready to 
serve, dust with pulverized sugar. 

PINEAPPLE AU NATUREL. 

Take a ripe pineapple ; wash and wipe dry, but do 
not peel. Cut in slices an inch thick, and take the 
core from each slice. Cut slices in pieces, pointed at 
the' center, and an inch wide at the peel. Make a 
pyramid of powdered sugar in center of plate, and 
surround it with the pieces of pineapple. 

ORANGE MINT. 

Remove the skin and all the white from four large 
oranges ; cut in one-fourth inch slices, and the slices 
into cubes of uniform size. Add equal quantity of 
pineapple, cut into same size cubes. Sprinkle with 
four tablespoonfuls powdered sugar; add two table- 
spoonfuls finely chopped mint, one of lemon juice, 
and one of pineapple juice. Chill thoroughly; serve 
in tall glasses, and garnish each with a sprig of mint. 

PINEAPPLE AU VIN BLANC. 

Select a ripe pineapple ; pare, slice, and cut in dice. 
Put a layer of pineapple in a dish, then one of 
sugar, and continue in this manner till all the pine- 
apple is used. Pour over this enough white wine to 
cover, and let stand two hours. When ready to 
serve, stir well; put in tall) glasses and cover with 
pounded ice. 



9 



375 Guaranteed Recipes. 




SOUPS 



SOUP STOCK. 

Three pounds lean beef, one small shank of beef, 
veal and mutton, two small carrots, two turnips, two 
small onions, some celery tops, two bay leaves, salt, 
and six quarts water. Boil slowly for six hours, then 
strain through a sieve. Let stand over night to con- 
geal; skim off all the grease. Can serve as clear 
soup by seasoning, and adding sherry or Madeira to 
taste. 

CREAM SOUP. 

One pint of cream, one pint of milk, one cup tomato 
boiled one-half hour in one pint of water with two 
small onions and some celery tops. Add one-half 
teaspoonful soda to tomatoes and strain. Mix one 
tablespoonful butter with two of flour; add cream 
and milk, then tomato mixture. Season with salt 
and pepper. 

MUSHROOM SOUP. 

Two cups beef stock, one small onion, one sprig 
parsley ; simmer for half an hour, then add one-half 
can mushrooms sliced, and cook twenty minutes. 
Blend one tablespoonful butter with one of flour, to 
which add one cup of milk, and stir till smooth. Sea- 
son with salt, pepper and one teaspoonful kitchen 
bouquet. Add this to soup and serve, with whipped 
cream on top. 

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375 Guaranteed Recipes. 



CREAM TOMATO SOUP. 

Blend together one tablespoonful butter and one 
of flour ; add one pint of cooked and strained toma- 
toes, in which has been dissolved one-half teaspoon- 
ful soda. Add one pint of boiling milk, and season 
with salt, pepper and one teaspoonful Worcester- 
shire sauce. Do not let boil. Serve with whipped 
cream on top. 

TOMATO PUREE. 

Put two quarts of tomatoes in a saucepan, with one 
small onion sliced, one bay leaf, two sprigs of pars- 
ley, one saltspoonful pepper and six cloves, Cook 
uncovered until reduced one-half; strain through a 
puree sieve ; return to fire and add a little at a' time, 
two tablespoonfuls butter, and salt to taste. 

CREAM OF SPINACH. 

Clean thoroughly, then cook one-half peck of spin- 
ach in one pint of water half an hour. Put through 
a sieve. Blend together one tablespoonful butter 
and one of flour; add one pint of milk, and when 
thoroughly smooth, the spinach. Season with salt 
and pepper. 

CREAM OF OYSTER. 

Put one quart of oysters in a sauce-pan over the 
fire in their own liquor and allow them to come to a 
boil. Drain them and chop the white part very fine. 
Strain the liquor, then add the chopped oysters, re- 
turn to saucepan and simmer for a few minutes. 
Blend two tablespoons of butter with two level table- 
spoons of flour, add one pint of milk, and stir till 
smooth. Add the chopped oysters and their liquor. 
Season with salt and pepper, and just before serving, 
beat well into the soup one cupful of whipped cream. 

// 



375 Guaranteed Recipes. 



CREAM OF MUSHROOMS. 

Wash and peel one pound of fresh mushrooms. 
Discard stems and chop the rest fine, then put in a 
saucepan with one pint water, cover and cook twenty 
minutes. Blend together two tablespoons of butter 
with two level tablespoons of flour; add one pint of 
cream and stir till smooth; add the mushrooms and 
their liquid ; stir well together ; season with salt and 
pepper, and serve with a tablespoon of whipped 
cream in each dish. 

ONION SOUP. 

Slice a large Spanish onion, and fry in two table- 
spoonfuls of butter. Add two tablespoonfuls flour 
and when blended, one quart of stock and a few 
sprigs of parsley. Season with salt and pepper, and 
boil fifteen minutes ; strain and pour over the beaten 
yolks of two eggs, and serve with croutons. 

ONION SOUP AU GRATIN. 

Mince three white onions very fine, then fry them 
in one tablespoonful butter till a golden brown. Add 
one tablespoonful flour and when blended, one quart 
of bouillon; stir till smooth, then cook ten minutes. 
Season with salt and pepper; put slices of toast on 
top of soup ; sprinkle well with Parmesan cheese and 
brown in oven. Serve very hot. 

POTATO SOUP. 

Boil four potatoes in salt water and when done, 
drain and mash fine. Put one tablespoonful butter 
in a skillet with one small onion, chopped fine, and 
stir till a golden brown. Add one tablespoonful flour 
and the mashed potatoes and thin it with one quart 
soup stock. Strain, then put back on fire and let 
boil up once ; add seasonings, then serve. 

12 



375 Guaranteed Recipes. 



CREAM OF CAULIFLOWER SOUP. 

Take a solid head of cauliflower; scald it to take 
away strong taste ; separate the flowers and boil in 
beef broth. When soft, mash through colander or 
sieve and add salt and pepper to taste. Let boil 
again and while boiling, put in three-fourths cupful 
cream, taking from fire immediately. Serve with 
croutons. 

BLACK BEAN SOUP. 

Soak one-half pint of black beans over night. Put 
them on to boil in three pints of water, to which add 
a pinch of soda. When the beans begiu to soften 
pour off the water and cover with same quantity 
again; add one-fourth pound of bacon or ham, cut 
in small pieces, one onion, sliced, and three cloves. 
Boil till beans are soft, then put through sieve, and 
thicken with one tablespoonful butter rubbed with 
one of flour. 

CORN SOUP. 

Put a can of corn through the meat grinder, using 
finest knife. Blend together two tablespoonfuls but- 
ter and two of flour; add one pint of milk; stir till 
smooth, and add the corn. Allow it to cook in double 
boiler for fifteen minutes ; season with salt and pep- 
per, and just before serving, stir in the well-beaten 
yolk of an egg. 

HASTY SOUP. 

Blend one tablespoonful butter with two of flour 
and stir in one pint and one-half of boiling milk. 
Season with salt, pepper, one teaspoonful chopped 



13 



375 Guaranteed Recipes. 



parsley and one teaspoonful kitchen bouquet. Chop 
fine, one small can salmon, freed from skin and bone ; 
add to the milk; allow to boil up once and serve. 

SOUTHERN BLACK BEAN SOUP. 

Take a full pint of black beans and wash them 
thoroughly. Pour over them enough water to cover 
and soak over night. Next morning do not pour 
water off, but add three quarts more, and a soup 
shank. Put on the fire and let cook slowly six hours ; 
put in cayenne and salt to taste, and one-half hour 
before it is done, add a teaspoonful of ground all- 
spice. When done, put beans and liquid through a 
colander. It needs no other thickening. Flavor with 
a little sherry; serve with thin slices of lemon, and 
hard boiled eggs in each dish. 

PUREE OF SPLIT PEAS. 

Wash clean, then soak one pound of green split 
peas over night. In the morning put them on to cook 
in one gallon of cold water, adding one carrot, one 
onion, a sprig of parsley, one bay leaf, two cloves 
and half a pound of salt pork. Let cook slowly till 
peas are tender, then remove vegetables and put 
peas and liquid through a sieve. Put soup on fire 
again and, after it boils, skim well. Season with salt 
and pepper and serve with croutons. 

GREEN PEA SOUP. 

Shell one-half a peck of green peas ; then boil pods 
in two quarts water one-half hour. Strain off water 
and cook the peas in it until tender, then put liquid 
and peas through a sieve. Blend one tablespoonful 



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375 Guaranteed Recipes. 



butter with one of flour, add one-half pint cream, 
and when smooth, the peas and their liquid. Season 
with salt and pepper. 

DELMONICO BOUILLON. 

Take six pounds of beef cut in small pieces; pour 
over it six quarts of water and let stand all night. 
The next day set on stove and let simmer slowly, 
until all the strength is extracted. The last hour 
add the vegetables and other ingredients : one onion, 
two sprigs parsley, one small carrot, one-half a small 
parsnip, one-half a stalk of celery, two bay leaves, 
three cloves, six whole grains of pepper, some salt 
and two blades of mace. When sufficiently reduced, 
strain and let stand all night. Next day remove cake 
of fat, and mix into soup the beaten whites of two 
eggs and boil quickly for a moment. Remove from 
fire, skim carefully and strain through a jelly bag. 



15 



375 Guaranteed Recipes. 




FISH 



OYSTERS A LA NORMANDIE. 

Take forty oysters; season with pepper, salt and 
butter size of an egg; heat well in their own liquor. 
When oysters begin to curl, take out with skimmer 
and pour hot liquor over the following : yolks of six 
eggs well beaten, juice of one lemon, one-half a Span- 
ish onion grated, and two tablespoonfuls chopped 
parsley. When mixed, put on stove and stir till 
thick. Replace oysters, and when hot, serve at once 
on toast. 

OYSTERS A LA POULETTE. 

Blend one tablespoonful of butter with one of 
flour and add one cup of bouillon. When, smooth, 
season with salt, cayenne and juice of half a lemon. 
Beat yolks of four eggs with one cup of cream, and 
add to sauce. Have forty oysters cooked in their 
own liquor till edges curl; drain; pour sauce over 
them and cook all five minutes. Add one tablespoon- 
ful chopped parsley and serve at once. 

PIGS IN BLANKETS. 

Take large oysters and wipe dry. Wrap each one 
in very thin slices of bacon and fasten it to the 
oyster with toothpicks. Fry in hot skillet till bacon 
is brown and serve on toast. 

PANNED OYSTERS. 

Have saucepan hot; drain the oysters and cook 
them in the pan, on both sides, for a few minutes. 



16 



375 Guaranteed Recipes. 



Then pour oysters, and the juice that cooks out of 
them, into hot melted butter, salted and peppered. 
Have toast on a hot platter ; pour oysters, broth and 
butter over each piece and serve as quickly and as 
hot as possible. 

SCALLOPS AND OYSTERS. 

One pint of scallops, one pint oysters, steamed. 
Blend one tablespoonful butter with two of flour; 
add one-half pint of cream ; season with saltspoonful 
of salt, a dash of cayenne, juice of one-half a lemon. 
Add, at the very last, the Avell-beaten yolks of two 
eggs. Mix sauce with scallops and oysters and serve 
on thin slices of toast. 

OYSTERS A LA NEWBURG. 

Heat one cup milk in saucepan. Rub one large 
tablespoonful of flour into two large ones of butter, 
and stir into milk. Rub the yolks of three hard- 
boiled eggs smooth with one cup of cream, and add 
to hot mixture. Stir till thick and smooth; add one- 
half teaspoonful salt and red pepper to taste. Cook 
forty oysters in their own liquor with one level tea- 
spoonful salt, until edges curl, then drain; add to 
cream and serve at once. 

FRICASSEE OYSTERS. 

Cook one quart oysters in their own liquor till 
edges curl, then remove from broth. Blend one 
tablespoonful butter and one of flour in saucepan; 
add oyster broth and boil ten minutes. Add the 
yolks of two eggs, mixed with cream; strain and 
add oysters. 

BROILED LOBSTER. 

Parboil a lobster until it begins to turn red, then 
take from fire. Split it down the back and remove 

17 



375 Guaranteed Recipes. 



and discard intestines. Remove the green and coral 
and save. Broil twenty minutes with shell side to the 
fire, then turn flesh side up for five minutes. Place 
on hot serving dish and season with salt, pepper and 
butter. Mix the green (the liver) and coral with 
melted butter, and serve as sauce. 

LOBSTER CUTLETS. 

To one pint of finely cut lobster add one table- 
spoonful chopped parsley, one saltspoonful of salt, 
nutmeg and cayenne to taste. Blend together one 
tablespoonful butter and two of flour ; add one cup 
cf milk, and when thoroughly cooked, the beaten 
yolks of two eggs, then mix with lobster. Let stand 
cn ice for several hours, then form into cutlets; dip 
into whites of eggs, into which has been added one 
tablespoonful warm water. Roll in cracker crumbs 
and fry. Arrange on hot dish and put small claw in 
each cutlet. 

LOBSTER A LA NEWBURG NO. 1. 

One lobster cut into small squares; put in a sauce- 
pan with a piece of butter the size of a walnut ; cook 
five minutes. Add two saltspoonfuls of salt, one- 
quarter of a teaspoonful of pepper, two tablespoon- 
fuls of sherry and two of brandy. Cook five minutes. 
Beat yolks of four eggs and 1 mix with one cup of 
cream; add to lobster and stir constantly for a few 
minutes. Serve immediately. 

LOBSTER A LA NEWBURG NO. 2. 

Take meat from a three-pound lobster (keep in 
large pieces), cut claws in three, and tail in six 
pieces; rub together one tablespoonful butter and 
one of flour; mash the yolks of three hard-boiled 
eggs; add while mashing one cup cream, a little at 



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a time. Put into saucepan, add butter and flour, 
half a teaspoonful salt and dusting of pepper. Stir 
until hot, not boiling ; add lobster and stir slowly till 
hot again ; add four tablespoonfuls sherry and serve 
at once. 

STUFFED LOBSTER. 

Blend one tablespoonful butter with two of flour ; 
add grating of an onion and one-half pint of milk. 
When mixture is cooked, add one pint of lobster meat 
cut in small pieces, one-half teaspoonful Worces- 
tershire, cayenne and salt to taste, and two eggs 
beaten together. Let all come to a boil; place in 
shells; sprinkle with bread crumbs, grated cheese 
and butter, and brown in oven. 

LOBSTER SAUTE WITH CURRY. 

One pint of lobster meat, one tablespoonful butter, 
one pint cream, three eggs beaten light. Put butter 
and lobster in saucepan and heat ; add cream and, 
last of all, eggs and one pinch each, of curry powder, 
celery salt, cayenne, salt, paprika and pepper, one 
teaspoonful Worcestershire. Serve on toasted 
crackers. 

HALIBUT AND LOBSTER. 

Skin and bone one and one-half pounds raw hali- 
but ; chop fine and season with cayenne and one-half 
a teaspoonful salt. Beat the whites of five eggs to 
a stiff froth; add one cupful whipped cream; then 
stir in the fish. Butter and flour a mold; pack into 
it the mixture and boil thirty minutes. Serve in 
center of a warm platter surrounded with lobster 
k la Newburg. 



19 



375 Guaranteed Recipes. 



BROOK TROUT WITH SALT PORK. 

Clean and wash the trout, but do not remove head 
or tail; wipe dry; dip them in sweet milk, then in 
cornmeal. Fry thin slices of salt pork a delicate 
brown, then remove from skillet and keep warm in 
the oven. Fry the fish for about fifteen minutes in 
drippings from the pork, then place on hot serving 
dish with the pieces of pork in the center, and 
garnish with parsley and lemon. 

BROOK TROUT FRIED IN BUTTER. 

Clean trout thoroughly, but do not remove head or 
tail. Dip in milk, then in cornmeal and fry in plenty 
of butter, browning on both sides ; about fifteen min- 
utes will cook them. Serve with thin slices of lemon, 
and pour over trout the butter in which they were 
fried. Garnish with parsley. 

TERRAPIN. 

Take two terrapins and boil in the shell with a 
very little salt and not too much water. When cold 
remove the shell and take out the gall bladder very 
carefully. The bones should also be removed. Cream 
one-half a pound of butter with the yolks of six 
hard-boiled eggs, one tablespoonful flour, and salt 
and cayenne to taste. Put one and one-half cupfuls 
cream in saucepan and when hot add mixture. When 
thoroughly cooked and smooth put in the terrapins 
cut in rather large pieces. Just before serving add 
two wineglassfuls of sherry. 

SHRIMP A LA NEWBURG. 

Cook one pint shrimps in two tablespoonfuls but- 
ter for five minutes. Add one-half a teaspoonful 
salt, one teaspoonful lemon juice, and a good dusting 



20 



375 Guaranteed Recipes. 



of cayenne, then stir well a few minutes longer. Re- 
move shrimps; add another tablespoonful butter, 
and blend in one tablespoonful flour. Put in one cup- 
ful cream and when smooth the yolks of two eggs 
beaten light, then the shrimps, and just before serv- 
ing, one wineglassful sherry. Serve on toast. 

BAKED SHAD WITH ROE SAUCE. 

Remove the roe ; clean, wash and dry a four-pound 
shad. Make a stuffing of two cupfuls of bread crumbs, 
one-half a cupful melted butter, one Spanish onion, 
grated, one tablespoonful chopped parsley, one each 
of tomato and "Worcestershire, one-half teaspoonful 
salt, one saltspoonful pepper. Stuff the fish; sew 
together and after putting in baking pan, place over 
the top slices of raw tomato ; sprinkle with salt and 
pepper. Bake for one hour, basting frequently with 
butter and hot water ; just before taking from oven 
pour over the fish a glass of sherry to which has 
been added one tablespoonful Worcestershire, one of 
lemon and a dash of cayenne. 

Sauce : Parboil the roe in salted water, to which 
add six cloves, one bay leaf and some parsley. Re- 
move the skin from the roe and mash fine. Melt one- 
half a cupful butter; stir in, a tablespoonful tomato 
sauce, one of lemon juice and a glass of sherry. Cook 
five minutes, then add the roe and serve with fish. 

WHITE FISH AU VIN BLANC. 

Clean thoroughly and bone a three-pound fish. 
Chop fine one small Spanish onion, one bunch pars- 
ley, one-half a pound mushrooms and have ready 
one-half a cupful cracker crumbs. Place fish in pan 
and spread over it ingredients, the crackers last. 



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375 Guaranteed Recipes. 



Add one cupful soup stock and one-half a cupful 
white wine; bake thirty minutes, basting occasion- 
ally. 

TURBOT OF WHITE FISH OR HALIBUT. 

Boil three pounds of fish in salted water, to which 
has been added one-fourth of a cupful vinegar. 
When tender take from fire ; remove bones and break 
fish in pieces, sprinkling it with pepper and salt. 

Dressing: Heat a pint of milk and thicken with 
two tablespoonfuls flour, blended with two of butter. 
When cold beat in two eggs; season with one tea- 
spoonful each of grated onion and chopped parsley, 
lemon juice, pepper and salt to taste. Put in a 
baking dish a layer of the fish, then one of the dress- 
ing until full. Cover the top with bread crumbs and 
pieces of butter and bake one-half hour. 

FISH IN CUCUMBER CASES. 

Take six rather large cucumbers of uniform size, 
and cut off one-third lengthwise ; scoop out both 
pieces, leaving shell less than an inch thick, using the 
large part in which to bake the fish, and the small 
part for cover. Boil for twenty minutes two pounds 
of halibut or white fish in salted water, to which has 
been added one-third of a cupful of vinegar. When 
cooked, free fish from skin and bones and break in 
inch pieces. Make sauce of two tablespoonfuls flour, 
blended with two of butter ; add one pint of milk and 
stir until smooth. Season with salt, juice of half a 
lemon, one tablespoonful chopped parsley, and a dash 
of cayenne, then add the fish. When hot, fill shells 
and bake, uncovered, fifteen minutes, then cover 
and bake ten minutes longer. 



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375 Guaranteed Recipes. 



CODFISH BALLS. 

Put fish in cold water to freshen, heating and 
changing water as often as necessary. Boil potatoes 
and put through a ricer. Mix two cupfuls hot pota- 
toes to one of codfish, picked to pieces, add plenty of 
butter and one egg; season to taste and beat very 
light. Make into balls; roll in flour and fry like 
doughnuts in hot lard. 

SALMON LOAF. 

One can of best salmon, drained of oil and freed 
from bone. Rub smooth two tablespoonfuls butter 
with three-quarters of a cupful of cracker dust ; add 
three-quarters of a cupful milk, juice of one lemon, 
one teaspoonful chopped parsley, salt and cayenne, 
then the salmon. Beat four eggs, yolks and whites 
separately, and add to mixture. Butter a mold, and 
sprinkle with cracker dust ; put in fish ; steam for one 
hour, and turn on warm serving dish. Serve with 
cream sauce to which add liquor of salmon. 

SALMON CROQUETTES. 

Two cupfuls salmon, freed from skin and bone, 
and chopped fine. Season with a level teaspoonful 
salt, a good dusting of paprika, one teaspoonful each 
of chopped parsley and lemon juice. Melt two table- 
spoonfuls butter in a sauce-pan; add four table- 
spoonfuls flour and stir till blended. Then add two 
cupfuls milk and when smooth put in the fish, heat 
thoroughly and turn out on platter to cool. When 
cold, mold into croquettes ; roll in flour, then in egg 
and then in bread crumbs, and fry in boiling fat. 
Serve very hot, and garnish with parsley and thin 
slices of lemon. 



23 



375 Guaranteed Recipes. 




ENTREES. 



SWEETBREADS WITH FRESH MUSHROOMS. 

Wash well three pairs sweetbreads; cover with 
boiling water, to which add one bay leaf, six cloves, 
one slice of lemon, one teaspoonful salt, and cook 
one half hour, then throw into cold water. When 
cool, free from skin, and pick in pieces. Wash and 
peel one pound of fresh mushrooms; cut large ones 
in quarters, and small ones in halves. Put two table- 
spoonfuls butter in a sauce-pan, and when melted 
add the mushrooms, cover and cook slowly ten min- 
utes ; add the sweetbreads, cover and cook ten min- 
utes longer. Blend one tablespoonful butter with 
one of flour, and when smooth, add one cupful cream ; 
stir in mushrooms and sweetbreads ; season with salt 
and pepper, and serve on toast. 

BROILED MUSHROOMS. 

Peel and wash one pound large mushrooms; put 
them in a pan, stem side up, and in each, place a 
large piece of butter. Pour over them, cream to 
depth of one-fourth inch, and broil in oven twenty 
minutes. Season with salt and pepper, and serve 
on hot toast. 



24 



375 Guaranteed Recipes. 



CREAMED SWEETBREADS. 

Wash thoroughly three pairs sweetbreads and cook 
in boiling salted water thirty minutes, with a few 
sprigs of parsley, a couple of slices of onion, six 
cloves and one bay leaf. Throw into ice water, and 
when cold, skin and pick in pieces. Make sauce of 
one heaping tablespoonful flour to two of butter. 
When blended, add one pint milk, juice of half a 
lemon, salt and cayenne to taste, then sweetbreads, 
and just before serving, one glass of sherry. To be 
served on toast, or in cases. 

FRIED SWEETBREADS. 

Wash thoroughly and cook in boiling salted water 
thirty minutes. Throw into ice water and when 
cold, skin and cut in half, lengthwise. Roll in flour, 
then dip in egg, then in' bread crumbs, and fry in 
butter and lard till a delicate brown. Garnish with 
thin slices of lemon, and sprigs of parsley, and serve 
with hot peas, well seasoned. 

CREAMED MUSHROOMS. 

Peel one pound mushrooms, and throw at once 
into ice water; cut all same size. Put two table- 
spoonfuls butter in a sauce-pan, and when melted, 
add mushrooms, then salt to taste. Cover and cook 
slowly one-half an hour; blend one tablespoonful 
butter with two of flour ; add one pint cream. Stir 
till smooth, then add mushrooms with the liquid. 
Stir carefully in order not to break mushrooms. 
Serve on slices of warm toast. 

MUSHROOMS WITH CREAM ON TOAST. 

After washing one pound mushrooms carefully, 
pare and scald. Put them in sauce-pan with one 



375 Guaranteed Recipes. 



tablespoonful butter, a few sprigs of parsley and' 
a pinch of flour. Moisten sufficiently with warm 
water, and add a little salt and sugar. When cooked 
and sauce is almost evaporated, add yolks of two 
eggs, mixed with one-half a cupful cream. Serve 
on thin slices of bread, fried in butter. 

MUSHROOMS SAUTES A LA BORDELAISE. 

Select one pound of largest and firmest mushrooms. 
Wash, pare, drain and cut lozenge shape. Place in 
an earthen dish; sprinkle with one tablespoonful 
olive oil, a pinch of salt, and twelve white peppers; 
then let stand two hours. Take them out and stew 
six minutes. When done put on warm serving dish 
and cover with sauce made as follows : Three table- 
spoonfuls oil, one teaspoonful each of chopped pars- 
ley, and chives, and a crushed clove of garlic. Heat 
for five minutes and pour over mushrooms, then 
serve. 

FRESH MUSHROOMS UNDER GLASS. 

For each person take six medium sized fresh mush- 
rooms ; wash, peel, discard stems and fry on top to a 
golden brown. Make round slices of toast half an 
inch thick; lay mushrooms on, stem side up. Put 
a sprinkling of chopped parsley, and olives in each 
mushroom, then add one teaspoonful melted butter 
to each, and around the toast, pour one-half a cupful 
thick cream. Cover with a glass bell, and steam on 
top of stove five minutes. Serve without removing 

cover. SWEETBREADS BAKED. 

Two pairs of sweetbreads, boil, skin and cool. 
Chop them with one-half can of mushrooms. Blend 
one tablespoonful butter with one of flour ; add one- 



26 



375 Guaranteed Recipes. 



half an onion chopped fine, then one-half a pint of 
cream to which has been added the well-beaten yolks 
of two eggs. Let come to a boil; add sweetbreads, 
mushrooms and one teaspoonful chopped parsley. 
Put in baking dish and cover with cracker crumbs- 
mixed with two tablespoonfuls melted butter. Brown 
m oven. SWEETBREAD OMELET. 

Parboil two pairs sweetbreads, and prepare them 
as for creaming. Beat the yolks of six eggs very 
smooth ; add a pinch of salt, one cupful of milk, and 
two tablespoonfuls flour, dissolved in a little of the 
milk. Mix well, then add the whites of the eggs 
whipped stiff. Put a rounding tablespoonful butter 
into a skillet and when hot, pour in the mixture 
and bake in a moderate oven about ten minutes. Slip 
a knife under the omelet to loosen it; slide on a 
hot serving platter ; lay in the hot sweetbreads which 
have been already prepared as for creaming, and 
fold the omelet over, then serve at once. 

SHAD ROE SAUTE. 

Wash and dry the roes, then put in a baking pan 
with plenty of butter and bake in oven till brown, 
turning frequently. Season with salt and pepper; 
add lemon juice to butter in which they have been 
cooked, pour over them and serve garnished with 
parsley and thin slices of lemon. 

SHAD ROE IN RAMEKINS. 

Two shad roes, one-half a pint of cream, yolks 
of two eggs, one-fourth of a grated nutmeg, one 
teaspoonful lemon juice, one large tablespoonful 
butter, two large tablespoonfuls flour, one teaspoon- 
ful of chopped parsley, salt, red and black pepper 



27 



375 Guaranteed Recipes. 



to taste. Wash the shad roes; put them in boiling 
salted water; cover and simmer slowly for fifteen 
minutes, then skin and mash them. Put the cream 
on to boil; rub the butter and flour together; add 
them to the boiling cream and stir until very thick. 
Add the yolks, take from the fire and put in other 
ingredients. Put into ramekins, cover with crumbs 
and small pieces of butter, then brown in oven. 

KIDNEY STEW A LA SALAZAR. 

Six pairs of veal kidneys; skin, clean, cut in inch 
pieces and soak in salt and water three hours. Wipe 
dry, put back in bowl and squeeze over them juice of 
three lemons. Let stand two hours. Seed three 
green peppers, put them in a bowl with two Span- 
ish onions, and chop fine; put three tablespoonfuls 
olive oil in kettle, and when hot, the kidneys. Cover 
and cook slowly one-half an hour, add pepper, salt 
and onions, then cook one-half hour longer. 

CHICKEN LIVERS BROCHETTE. 

Take chicken or turkey livers, and put on a skewer, 
alternating livers with thin slices of bacon. Salt and 
pepper, then dip skewer, with contents, in well beaten 
egg, and roll in bread crumbs. Cook for five minutes 
in very hot lard ; remove from skewer, and broil in 
pan under gas five minutes. Serve on hot toast, and 
pour melted butter over them. 

CANAPE LORENZO. 

Chop two white onions fine ; fry in one tablespoon- 
f ul butter, but do not brown ; add one tablespoonful 
flour and blend well, then put in one cupful cream, 



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and when smooth one pound of picked crab meat. 
Season with salt and cayenne and let mixture cool. 

Sauce : Blend one tablespoonful butter with one 
of flour, add one cupful cream and when smooth, four 
tablespoonfuls Parmesan cheese, a grating of nutmeg, 
and the well-beaten yolks of three eggs. Have some 
round slices of toast, on which put the crab, then 
cover with the sauce, pour over it a little melted 
butter and bake in a hot oven for five minutes. 



29 



375 Guaranteed Recipes. 




MEATS 



ROAST TURKEY. 

Select a twelve pound turkey, clean well, then wipe 
dry, and season with salt and pepper. Stuff the tur- 
key with any desired dressing, then sew together 
with a coarse twine. Tie the legs securely to the 
tail and the wings down flat to the body. Cut the 
neck off and sew the skin over it. Melt some of 
the fat from the inside of the turkey and pour over, 
then dredge well with flour. Put turkey in baking 
pan, add a cupful of water, and brown it well on all 
sides, then cover. Eeduce the fire and baste fre- 
quently until cooked, which takes about two hours. 
Serve with giblet gravy. 

Giblet gravy: Boil the heart, liver and gizzard 
in water to cover, till tender, then chop fine. After 
removing turkey to serving platter, blend in the pan 
in which it was baked, three tablespoonfuls of the 
fat with two of flour, add the water in which giblets 
were boiled and enough more to make gravy right 
consistency, then add giblets and seasoning. 

DRESSING FOR TURKEY. 

One half dozen young onions, some chives, celery 
tops and parsley. Smother these in fat or butter, 
covering tightly, and turn often till soft. Soak stale 



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375 Guaranteed Recipes. 



wheat bread, squeeze out the water and add greens. 
Let this cool, then add two eggs beaten together until 
light, and one half egg shell of cold water. Season 
with salt, pepper and a little nutmeg. 

OYSTER DRESSING FOR TURKEY. 

Take the center from a small loaf of white bread 
and crumb rather coarsely. Wash and drain one 
pint of oysters, then stir into bread with a fork. Add 
one half a cupful of melted butter, one half a tea- 
spoonful of salt and a good dusting of pepper. Mix 
together well, then put loosely into turkey, do not 
pack. 

YOUNG ROAST PIG. 

Select a pig, not over six or eight weeks old ; have 
it neatly dressed leaving the head, feet and tail 
intact. Rub the inside of the pig with salt and 
pepper, and lay thin slices of salt pork along the 
back bone. Fill with dressing, as for turkey, then 
sew firmly together with a cord. Put in a large 
baking pan with the knees turned under, and a small 
cob in its mouth to keep it open. Put a little water 
in the pan and after twenty minutes, commence to 
baste and continue at regular intervals, until it is 
brown and tender. Place on a platter on its knees, 
and if for Christmas, garnish with holly and mistle- 
toe. Serve with apple sauce. 

SUPREME OF CHICKEN A LA KROEPFLE. 

Remove the breast from as many chickens as 
needed, leaving on the wing bone ; then remove the 
meat from wing bone and skin from breast. Season 
with salt and pepper; saute in melted butter, then 
add one cupful chicken broth and poach in oven 



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375 Guaranteed Recipes. 



fifteen minutes. Prepare a piece of toast, heart 
shape, and on this place a slice of raw Virginia ham 
the same shape ; lay on the breasts of chicken and 
garnish with fresh mushrooms already peeled, and 
fried in butter. Surround with one-half a cupful 
thick cream ; cover with a glass bell and simmer five 
minutes. 

PHILADELPHIA CHICKEN CROQUETTES. 

Take one half pint of bread crumbs to one pint of 
chicken meat. Blend two tablespoonfuls of butter 
with two of flour and add one scant half pint of milk. 
Season with one tablespoonful of minced parsley, one 
teaspoonful grated onion, and salt and pepper to 
taste. Pour the hot mixture over the crumbs and 
meat, and mix thoroughly. When cold, mold into 
croquettes, roll in egg and bread crumbs and fry in 
boiling fat. 

CHARTREUSE OF CHICKEN. 

Chop enough chicken to fill a cup twice. Add one 
half a cupful lean ham chopped, and one-half a cupful 
of bread crumbs taken from the center of a stale loaf, 
a tablespoonful chopped parsley, juice of one half 
lemon, two tablespoonfuls capers and a cucumber 
pickle chopped fine, salt and paprika to taste, two 
eggs well beaten together, and one cupful of soup 
stock. Mix all together thoroughly, and press into a 
well buttered mold to within an inch from the top 
(as it will rise in cooking). Steam, or cook in pan 
of hot water in oven, for one hour. When done, turn 
from mold and surround with hot string beans or 
peas well seasoned. Can be served cold, cut in thin 
slices and garnished with slices of lemon and parsley. 



32 



375 Guaranteed Recipes. 



PANNED CHICKEN. 

Split a spring chicken down the back, double the 
nippers under the back and cross the legs. Spread 
the chicken generously with butter, dust with flour, 
pepper and salt. Put in a pan, flesh side up, add a 
cupful of water and bake one half hour in hot oven, 
basting frequently. 

CHICKEN FRIED IN CREAM. 

Fry pieces of salt pork till crisp then remove from 
pan. Cut chicken in pieces and skin; saute in pork 
fat till it is cooked and browned. Pour over it one 
cupful of cream, to which has been added one half 
teaspoonful dry mustard and the chopped white and 
crumbled yolk of a hard boiled egg. Stir all together 
a few minutes and serve. 

CHICKEN IN RAMEKINS. 

Steam a two and one half or a three pound chicken 
and when cold cut in dice. Blend one tablespoonful 
of butter with one of flour, add one cupful of cream 
and one can of button mushrooms, then the chicken. 
Season with salt, cayenne, and juice of one half a 
lemon, and add the yolks of two eggs beaten light. 
Bake in buttered ramekins until light brown and gar- 
nish with lemon and parsley. 

CHICKEN IN CASSEROLE. 

Take two young chickens, and cut in pieces, roll 
in plenty of flour to which has been added pepper and 
salt. Put four strips of bacon in bottom of casserole, 
then pack in closely half the chicken ; lay over it four 
thin slices of onion, then four slices of bacon and add 
the rest of the chicken, putting bacon and onion on 



33 



375 Guaranteed Recipes. 



top. Pour in one cupful of cream and one cupful 
of milk, cover dish and bake one hour in moderate 
oven. 

CHICKEN MEXICAN STYLE. 

Cut medium sized chicken into four parts, (if large 
into six) and roll in salted flour. Slice one Spanish 
onion thin. Remove seeds from two green peppers 
and slice thin. Wash well and drain, one cupful of 
rice. Put in skillet, butter and lard to depth of one 
half an inch. When hot put in chicken and fry 
brown on both sides ; add onion, pepper and rice and 
cover with soup stock. Cook slowly, covered, one 
hour, and when almost done add one cupful strained 
tomatoes. 

CHICKEN CROQUETTES. 

Two pound chicken steamed and then chopped fine. 
Blend two tablespoonfuls of flour with two of butter, 
add one cupful of cream. Season with a few drops 
of onion juice or a teaspoonful of grated onion, one 
tablespoonful chopped parsley, juice of half a lemon, 
salt and cayenne. When sauce is thick, stir in chicken 
and heat. When cool, form croquettes with cracker 
dust, roll in beaten egg, then in cracker dust again, 
and fry in hot lard. 

CHICKEN SANDWICHES. 

Steam a two or three pound chicken till tender. 
When done, remove meat from bones and free from 
skin and chop fine. Blend two tablespoonfuls of 
butter with two of flour; add one pint of milk and 
stir until smooth. Season well with salt, cayenne 
and juice of one-half a lemon. Stir in chicken and 
heat thoroughly, then set aside to cool. Cut slices 



34 



375 Guaranteed Recipes. 



of bread one-quarter of an inch thick, trim off crusts, 
then butter, spread the chicken mixture between the 
slices and toast on both sides. Serve hot. 

BROILED LAMB CHOPS. 

Take thick French chops, same size and trim off 
edges to give round appearance, rub lightly on both 
sides with oil and sprinkle with salt and pepper. 
Broil from five to seven minutes on each side. Serve 
on hot platter and pour over chops a gravy of melted 
butter and juice of half a lemon mixed, and in the 
center put a mound of French peas heated, drained, 
and seasoned. 

MEAT SOUFFLE. 

Make a smooth white sauce of two tablespoonfuls 
of butter, blended with two of flour, and one cupful 
of milk. Season with a teaspoonful of chopped pars- 
ley, a grating of onion, juice of one half lemon, salt 
and cayenne. While hot, add the beaten yolks of two 
eggs and one full cup of chopped meat (chicken or 
veal is best) and boil a minute. When cool, stir in 
the well-beaten whites and bake in buttered dish 
twenty minutes. Serve at once, with mushroom sauce. 

BAKED HAM. 

Soak a ten or twelve pound ham one hour, then 
scrub well with stiff brush. Boil five hours, in water 
to cover, changing water twice. When done, peel off 
skin, rub with brown sugar, cover with bread crumbs, 
and bake one-half hour. Serve hot for dinner, and 
cold as long as it lasts. 

BEEF LOAF. 

Three pounds of round steak, one half pound salt 
pork put through meat grinder twice; add one half 



35 



375 Guaranteed Recipes. 



teaspoonful of salt and a little cayenne, one cupful 
of bread crumbs, and flour and water enough to mix 
a loaf. Bake one hour, basting well with butter and 
water. Serve with tomato sauce. 

BAKED LIVER. 

Take a calf's liver and wash, scald, then roll in 
flour. Place in bottom of baking pan, strips of coarse 
bacon, put liver on top, and lay strips of bacon over 
it. Put a little water in pan and bake in oven one 
hour, basting frequently. Take liver from oven when 
done, and put on hot serving dish; squeeze juice of 
lemon in pan, in which liver was baked, add a little 
water, and pour over liver, placing thin slices of fried 
bacon around the edge. 

BROILED HAMBURGER STEAK. 

Put two pounds of round steak through grinder; 
add to it one level teaspoonful of salt, a little pepper, 
one half cupful bread crumbs, two tablespoonfuls of 
melted butter, and one half cupful of water. Mix 
well and mold into steak one and one half inches 
thick. Put in pan and broil in oven, seven minutes 
on each side. Turn out on hot platter. Melt two 
tablespoonfuls of butter in pan in which steak was 
broiled, and pour over steak, and sprinkle top with 
one tablespoonful of finely chopped parsley. 

VEAL LOAF. 

Take three pounds of veal, one half pound of salt 
pork, run through grinder twice, juice and grated 
rind of a lemon, one half a nutmeg grated, pinch of 
cloves, one half teaspoonful of thyme and the same 
of sweet marjoram, butter the size of an egg, a tea- 
spoonful of grated onion, three eggs well beaten, salt 

36 



375 Guaranteed Recipes. 



and cayenne. Mold into a loaf and put in a pan with 
a little water. Bake two hours, basting frequently. 

BOEUF A LA MODE. 

Take about six pounds of meat from the round. 
Cut gashes at intervals, sprinkle well with pepper and 
salt. Chop together one onion, one bay leaf, a few 
sprigs of parsley and a carrot ; add one-half teaspoon- 
ful each of cloves and allspice and fill the gashes 
with this seasoning ; then bind the meat with a cord. 
Put meat in a granite pan, with any remaining sea- 
soning on top, and over it pour one pint of claret. 
Put on a weight and let stand over night. Put one- 
fourth pound of butter in a kettle, remove meat from 
liquid and fry brown on both sides; then add the ' 
liquid and enough water to cover meat and cook 
slowly till tender, about three hours. Remove meat 
to hot serving dish, strain liquid, add one-fourth cup- 
ful of l'Estragon vinegar and one-half cupful of 
browned sugar. Thicken with flour and when 
thoroughly smooth, pour over meat. 

PORK TENDERLOIN STUFFED. 

Wipe four tenderloins clean with a damp cloth; 
lay them flat on table and cut a deep gash along the 
side. Make a dressing of one cupful of cracker 
crumbs, two tablespoonfuls of butter, one teaspoon- 
ful salt, one teaspoonful sage, one-half teaspoonful 
pepper, and one-half cupful of hot water. Mix in- 
gredients together well, then fill the tenderloins and 
sew them up. Lard them with thin strips of pork, 
then put in baking pan, and add two cupfuls of 
water, two tablespoonfuls butter, minced onion and 
pepper and salt. Bake in a quick oven forty-five 



37 



375 Guaranteed Recipes. 



minutes, basting frequently. Serve with a gravy 
made in the pan in which tenderloins were baked. 

ROULADEN. 

Cut slices of round steak thin and spread them 
with bacon cut in dice, chopped onion, pepper and 
salt, and squeeze over them a little lemon juice. Roll 
into shape and bind with cotton twine. Brown 
quickly in butter, then cover with water, and cook 
covered closely until tender. Add to the water a 
little parsley, a bay leaf and a piece of carrot to 
flavor the gravy. Drain gravy from the rolls and 
thicken with flour. 

BEEF GOULASH. 

Two pounds of lean beef cut into inch squares, 
three large onions sliced, two tablespoonfuls of drip- 
pings, one cupful of chopped carrots, ten small pota- 
toes, one teaspoonful of salt, one teaspoonful of 
paprika, two cupfuls of water, and one of milk. 
Place the drippings in a kettle and when smoking hot 
add the meat. When the meat is brown, remove from 
kettle and put in onions and carrots, then put in the 
meat. Add the seasoning and the water. Cook very 
slowly until the meat is getting tender, then add the 
potatoes. Cook ten minutes, then add a can of peas. 
"When done, add the milk. Boil up once and serve. 

CORNED BEEF HASH. 

Two cupfuls of chopped beef, one cupful of chop- 
ped potato, two tablespoonfuls butter, one table- 
spoonful chopped onion and some pepper. Put but- 
ter in skillet, add hash, and stir until hot. Turn gas 
low and cook without stirring until it is brown on 
bottom. 

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375 Guaranteed Recipes. 



SCRAPPLE. 

One pound of pork and one pound of round steak, 
put through a grinder and cook with a little water 
half an hour. Have enough water left on, to take up 
cornmeal to the mush consistency and season to 
taste. Mold in a pan over night. Slice thin, roll in 
cornmeal and fry in hot drippings. Serve garnished 
with parsley. 

SCHNITZEL HOLSTEIN. 

Cut slices of veal steak one-third of an inch thick, 
then flatten out well. Sprinkle with salt and 
paprika; roll in flour; dip in beaten egg, then in 
bread crumbs and fry in drippings until brown on 
both sides ; drain on paper. Have ready hot tomato 
sauce; cover bottom of serving dish with it, then 
put on meat, and for each individual place a fried 
egg on top, over which lay anchovies, then sprinkle 
with capers. 

PAPRIKA SCHNITZEL. 

Prepare the veal as for Schnitzel Holstein; fry in 
butter until brown, to which add a finely minced 
onion, then put on either sour or sweet cream to 
cover meat. Simmer for ten minutes; remove the 
meat to a serving dish and strain over it the gravy. 
Serve with noodles. 

STEAK A LA BORDELAISE. 

Fry, medium, in butter, a three-pound tenderloin 
steak. When done, spread with one-fourth pound of 
beef marrow, chopped fine and blanched in hot salt 
water. 

Sauce: Chop fine one ounce shallot and one-half 
clove of garlic ; put in saucepan with one pint claret 
and cook till reduced one-third. Add one pint brown 



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375 Guaranteed Recipes. 



sauce and when thoroughly hot, pour over the steak. 
Garnish with Parisienne potatoes. 

STEAK CHATEAUBRIAND. 

Broil, medium, a three-pound tenderloin steak, and 
put on hot serving dish. Blanch in salted water one- 
fourth a pound chopped beef marrow, then spread 
over steak. Melt two tablespoonfuls butter ; add two 
of finely chopped parsley and the juice of one lemon 
and pour over all. Serve garnished with Saratoga 
chips. 

CHIPPED BEEF CREAMED. 

Take one pound of dried beef chipped thin and 
pick to pieces. Cover with boiling water and let 
stand a few minutes, then drain. Melt two table- 
spoonfuls of butter in a skillet and add the beef, 
and when thoroughly hot, dust with two tablepoon- 
fuls of flour; stir well; then add one pint of milk 
and stir constantly till cooked. Have the yolks of 
two eggs beaten smooth; pour the hot mixture over 
them, season with a dash of cayenne and one tea- 
spoonful of kitchen bouquet. When well mixed pour 
over slices of toast and serve. 

STEAK A LA WALDORF. 

Take the first cut of club steak, remove a portion 
of the fat and place steak in a baking pan. Season 
with salt and pepper, then slice an onion and green 
pepper over it. Add one-half cupful of chili sauce, 
one-half cupful of catsup and several flakes of butter. 
Place in a hot oven and bake from thirty-five to fifty 
minutes according to thickness of the steak. Baste 
frequently. 



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375 Guaranteed Recipes. 



MOCK PATE DE FOI GRAS. 

Put a two and one-half pound calf's liver into cold 
water and let stand two hours. Put over fire and 
bring to a boil ; take from hot water and throw into 
cold. When cool, remove skin and muscles and put 
liver through a meat grinder twice, with one-half an 
onion, three sprigs of parsley and half a can of mush- 
rooms. To this add the well-beaten yolks of three 
eggs, one-half a teaspoonful salt and a pinch of 
cloves and pepper. Butter a dish well, put the liver 
in it, and on top place bits of butter, cover, then 
bake for two hours. 

BEEF STEW. 

Four pounds lean beef, cut into pieces, three inches 
long and two inches thick. Put two large table- 
spoonfuls butter into a granite kettle and in this 
brown an onion; put in the meat and brown 
thoroughly. Cover with two quarts tomatoes and 
cook slowly for three hours. Add four sliced car- 
rots, three-quarters of an hour before serving, and 
with them ten small potatoes and salt to taste. 

VIRGINIAN FRIED CHICKEN WITH CREAM 
GRAVY. 

Joint a tender chicken; wash and wipe perfectly 
dry. Dip each piece in egg, then in cracker dust 
until thoroughly coated, and lay on ice for one hour. 
Fry one pound of thin sliced bacon a golden brown 
and put over hot water to keep warm. Strain the 
fat in which bacon was cooked, return to fire and 
when hot, put in the chicken and fry brown on both 
sides. Do not put too many pieces in at a time, or 

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375 Guaranteed Recipes. 



all sides will not be done evenly, and fry long enough 
to insure the thickest pieces being cooked all the way 
through. 

Gravy: Melt one rounding tablespoonful butter, 
add two of flour and brown, then thin it with two 
tablespoonfuls cream, to which add a pinch of soda. 
Strain the bacon fat in which the chicken was fried, 
and when boiling hot, add the butter mixture gradu- 
ally until the gravy is the right consistency. When 
thoroughly cooked and very hot, add one tablespoon- 
ful finely minced parsley, then pour over the fried 
chicken and garnish with the bacon. 



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375 Guaranteed Recipes. 




SAUCES FOR FISH AND MEAT 



SAUCE HOLLAND AISE. 

Let a bowl stand in boiling water until very hot; 
wipe dry and in it beat one-half a cupful butter to a 
cream. To the butter add, one by one, four eggs, 
beating constantly; put in the juice of one lemon, 
two saltspoonfuls salt and a scant saltspoonful white 
pepper; then mix in well. Set bowl in a vessel of 
boiling water; add one-third of a teacupful boiling 
water to mixture and stir with the egg beater until 
sauce is consistency of cream. To be served with 
fish. 

SAUCE WALDORF ASTORIA. 

One-half a tablespoonful each of butter, grated 
onions and Worcestershire, one each of flour and 
sherry, two of tomatoes, and salt and paprika to 
taste. Steam before using. To be served with 
breaded veal cutlets or beef steak. 

BROWN SAUCE WITH MUSHROOMS. 

Melt and brown one tablespoonful butter, add one 
tablespoonful flour and let that brown also, then put 
in one cupful soup stock. Season with salt, pepper 
and one teaspoonful onion and lemon juice. Mush- 
room sauce is made as above only adding one-half 
can of mushrooms, cut in quarters. 



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375 Guaranteed Recipes. 



SAUCE A LA STONEHILL. 

"Wash, peel and drain one pound mushrooms. Rub 
the pan with onion ; put in one tablespoonful each of 
flour and butter, and when blended, add one cupful 
cream. Season with salt and paprika, one-half a 
cupful catsup and one dessert, spoonful Worcester- 
shire sauce. Add Mushrooms, that have been heated 
well in a little butter and milk, and cook well with 
the sauce. To be served with steak or sweetbreads. 
SAUCE BEARNAISE A LA JEANNE. 

Yolks of three eggs, one-half an onion grated, one- 
quarter of a liquor glass of Bearnaise extract or 
one-quarter of a glass of l'Estragon vinegar, one- 
quarter of a pound of butter, one-half a cupful whip- 
ped cream. Put the eggs and onion in a double 
boiler, mix well, add the extract or vinegar, pour- 
ing it slowly and stirring constantly. Add one table- 
spoonful consomme, then last put in the butter and 
the cream, a little at a time. Do not cook to a boil- 
ing point. To be served cold with broiled steak or 
fish, either broiled or planked. 

HORSERADISH SAUCE. 

Blend one tablespoonful butter with one of flour, 
then add one cupful cream. When smooth put in 
four tablespoonfuls fresh horseradish finely grated, 
and a half teaspoonful each of salt and sugar. To be 
served with boiled beef, mutton or fish, fresh or salt. 
TARTAR SAUCE. 

To one cupful mayonnaise add one tablespoonful 
chopped parsley and capers, three olives, chopped 
fine, one small cucumber pickle, chopped fine, and 
one teaspoonful grated onion. To be served with 
lobster cutlets or broiled or fried fish. 

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375 Guaranteed Recipes. 



CREAM SAUCE. 

To one tablespoonful each of butter and flour 
blended, add one cupful milk or cream, and the juice 
of half a lemon. Season with salt and pepper. Caper 
and parsley sauces are made by adding from two to 
four tablespoonfuls of the substance named, chopped 
fine, to the above mixture. 

EGG SAUCE. 

Make as directed for cream sauce, adding the very 
last one tablespoonful of finely minced parsley and 
two hard-boiled eggs chopped fine. 

GREEN DRESSING. 

(To be Eaten on Cold Fish.) 
Take three anchovies with bones and skin removed, 
six small pickles (gherkins), yolks of three soft- 
boiled eggs, one good sized bunch of parsley, pepper 
and salt to taste. Mash all the ingredients well 
together with a potato masher until the mixture is 
smooth, then add oil by pouring slowly and stirring 
as in making mayonnaise dressing. 

HARD LEMON SAUCE. 

Beat to a cream one-half a cupful of butter and 
juice of one lemon. After making it very light with 
much beating, add one tablespoonful of finely 
minced parsley. For fried or boiled fish. 

SAUCE PIQUANT. 

Rub the yolks of three hard-boiled eggs to a paste 
with one tablespoonful of chopped parsley. Add 
one teaspoonful of "Worcestershire sauce and dry 
mustard and stir until smooth. Add a tablespoonful 
of vinegar, two tablespoonfuls of butter and a tea- 
spoonful of grated onion, then pour over it slowly 



45 



375 Guaranteed Recipes. 



one cupful of boiling soup stock. Season with salt 
and pepper and serve. 

MINT SAUCE. 

Take three tablespoonfuls of vinegar, two of finely 
chopped mint, and one of sugar, and one teaspoonful 
of salt. Mix together a short time before using. 
Serve with roast lamb. 

DRAWN BUTTER. 

Blend one-fourth cupful of butter in a saucepan 
with two tablespoonfuls of flour, then add slowly one 
pint of hot water, stirring constantly until perfectly 
smooth ; add, a little at a time, one-fourth of a cupful 
more of butter and season with one-half teaspoonful 
of salt and one-half a saltspoonful of pepper. To be 
served with vegetables, or will do for fish by adding 
lemon juice to taste. 

TOMATO SAUCE. 

To one pint of tomatoes, add one small onion 
sliced, one bay leaf, one blade of mace and three 
sprigs of parsley, then cook fifteen minutes. Blend 
one tablespoonful flour with two of butter; press 
the tomatoes through a sieve and add. Cook well, 
then season with salt and pepper. To be served with 
chops, fillet or broiled steak. 

BECHAMEL SAUCE. 

One glassful milk, four tablespoonfuls butter, one 
of flour, yolks of eight eggs. Take yolks of eggs, 
the flour and two tablespoonfuls butter and beat to 
a cream. Put the milk over fire with two table- 
spoonfuls butter, and cayenne and salt to taste. 
When boiling pour over paste; return to fire and 



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375 Guaranteed Recipes. 



cook two minutes; add more seasoning, if desired. 
To be served with chicken, sweetbreads or other 
white meats. 

BREAD SAUCE. 

Two heaping tablespoonfuls white bread crumbs, 
one-half a pint milk or cream, butter the size of an 
egg, one onion cut in half, one-fourth of a teaspoon- 
ful mace, and a pinch of salt. Soak one hour, then 
set over fire; remove the onion and stir sauce one 
way till thick. To be served hot with game or 
poultry. 



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375 Guaranteed Recipes. 




SALADS 



FRENCH DRESSING. 

Take four tablespoonfuls of olive oil, one table- 
spoonful of vinegar, one liberal pinch of pepper, one 
liberal pinch of paprika, and one teaspoonful of salt. 
Put salt, paprika and pepper into a dish and mix 
well, then add oil; stir well and then add vinegar. 
Beat until the consistency of cream. 

MAYONNAISE. 

Put yolk of one egg in a bowl and stir into it one- 
half a teaspoonful of mustard, one teaspoonful of 
salt and a dash of cayenne. Stir until thoroughly 
mixed, then add drop by drop, one pint of olive oil. 
When it becomes too thick, thin with lemon juice or 
vinegar, and if more seasoning is needed add it last. 
Caution: After mayonnaise has been prepared and 
stood for some time it must not be stirred again or it 
will surely curdle. 

MAYONNAISE WITH BUTTER. 

Take five eggs well beaten together, juice of two 
lemons, one-half a pound of butter melted, one cup- 
ful of vinegar and one tablespoonful of dry mus- 
tard, and sugar, salt, pepper and ginger to taste. 
Stir the mustard with vinegar and add the eggs. 
Then add lemon juice, seasoning and the melted but- 
ter last. Stir in double boiler till thick. 



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375 Guaranteed Recipes. 



FRUIT SALAD. 

Take one can of sliced pineapple (cut in small 
pieces), one can of white cherries, two pounds Mal- 
aga or Tokay grapes, one-half pound of shelled 
pecans and a few Maraschino cherries. 

Dressing: Take yolks of three eggs, two table- 
spoonfuls of sugar, one tablespoonful of butter, one 
teaspoonful mustard, one teaspoonful of salt, a pinch 
of paprika, and two-thirds of a cupful of vinegar. 
Boil and while hot, add the whites of the eggs and 
when cool, add a pint of whipped cream. 

TOMATO SANDWICHES. 

Peel and cut in one-half inch slices six solid toma- 
toes. Sprinkle a slice with salt then spread with 
stiff mayonnaise, put on it some shredded lettuce and 
then lay on another slice of tomato. Top it with a 
teaspoonful of mayonnaise and a slice of olive and 
serve on a crisp lettuce leaf. 

COUNTRY CLUB SALAD. 

Take three solid tomatoes, peel and cut them in 
slices one-fourth of an inch thick. Cut slices of 
bread round, the same size of the tomato. Butter 
bread, lay slice of tomato on top, sprinkle with salt 
and cover with thick mayonnaise. Sprinkle well 
with grated cheese and garnish with thin strips of 
green peppers. 

CHICKEN SALAD. 

Steam a three-pound chicken till tender, and when 
cold free from skin and bones and cut meat in cubes. 
Mix meat with French dressing and allow to marin- 
ate for an hour before mixing with other ingredients. 
Cut celery in thin slices and cover with ice till 



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375 Guaranteed Recipes. 



wanted. Use one part of celery to two of chicken; 
and when ready to serve, drain and wipe celery dry, 
then mix both together with a stiff mayonnaise and 
garnish with crisp lettuce leaves. If liked, may add 
one-half as much grapes as celery, seeded and skin- 

ned SPANISH SALAD. 

Select ripe but not soft bananas and cut into thin 
slices with a silver knife. Shell English walnuts 
until you have one-third the quantity of the bananas. 
Pass the nuts through the grinder or chop fine. Mix 
fruit and nuts lightly and place on crisp lettuce 
leaves. Put mayonnaise dressing on top, taking care 
it is sharply seasoned with cayenne pepper. 

PINEAPPLE SALAD. 

Take one can of Hawaiian pineapple and drain. 
Have ready a couple leaves of nice crisp lettuce on 
each plate, and lay a slice of pineapple on top, then 
pour over it French dressing, well seasoned. 

SALMON SALAD WITH CUCUMBER SAUCE. 

Take one pound of canned salmon, one level tea- 
spoonful of salt, one teaspoonful of sugar, one-half 
tablespoonful of flour, one teaspoonful of dry mus- 
tard, dash of cayenne, the yolks of two eggs, one- 
half a tablespoonful of melted butter, three-quarters 
of a cupful of milk, one-fourth of a cupful of vinegar, 
and one level tablespoonful of gelatine dissolved in 
two tablespoonfuls of cold water. Remove skin and 
bones from salmon and scald with hot water, then 
dry it and separate into flakes. Mix dry ingredients 
together, then beat in egg yolks, butter and vinegar 
and milk. Cook in double boiler until thick, then add 
the gelatine and the salmon. When it commences to 



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375 Guaranteed Recipes. 



harden fill individual molds and serve with cucum- 
ber sauce. 

Cucumber Sauce : Beat one-half a cupful of cream 
stiff, add one saltspoonful of salt, a little pepper and 
gradually two tablespoonfuls of vinegar. Pare a 
cucumber, chop it fine, and when well drained add 
to the cream and surround the fish with sauce. 

ASPARAGUS SALAD. 

Cut round, then take centers from slices of lemon. 
Through each circle pull three or four stalks of 
German peeled asparagus. Pour over French dress- 
ing and garnish with a few sprigs of parsley. 

BEAN SALAD. 

Take a can of French string beans, drain and wipe 
dry. Mix with stiff mayonnaise and put them in 
center of a round platter. Have ready Spanish 
onions sliced in small thin pieces and two hard- 
boiled eggs sliced. Garnish the beans with these, 
alternating with crisp white leaves of lettuce. 

LETTUCE WITH ROQUEFORT CHEESE. 

Take two solid heads of lettuce and remove all 
green leaves, cut heads in quarters and place in ice 
water. When ready to serve, shake water out care- 
fully and lay lettuce on a napkin to dry. Mash fine 
one-fourth of a pound of Roquefort cheese, then 
add, beating constantly, French dressing enough to 
make the consistency of cream. Serve one-quarter 
head of lettuce covered with a generous supply of 
the dressing to each person. 

POTATO SALAD A LA FREDERIC. 

Take six cold potatoes (boiled day before using), 
one small cucumber cut in dice, three stalks of celery 



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375 Guaranteed Recipes. 



cut in small slices (after removing outside pieces), 
one green pepper cut into very thin strips, and six 
bunches of green onions cut thin. Shake all to- 
gether, then mix well with thick mayonnaise, highly 
seasoned and serve on lettuce leaves. 

PEACH SALAD. 

Take firm ripe peaches, scald, peel and throw into 
ice water. When chilled, carefully remove stone with 
a coffeespoon. Place each peach on a leaf of lettuce, 
fill carefully with mayonnaise, then sprinkle with 
chopped nuts and serve at once. 

SWEETBREAD SALAD. 

Take three pairs of veal sweetbreads, one can of 
imported button mushrooms and one can of imported 
French peas. Wash sweetbreads thoroughly and put 
in boiling water to which has been added one bay 
leaf, six whole cloves, one slice of lemon and one 
teaspoonful of salt. Cook slowly three-quarters of 
an hour. Throw into ice water and when cold, free 
from skin and pick in pieces. Dry mushrooms and 
if too large cut in halves; dry peas, then stir all to- 
gether with stiff mayonnaise to which has been add- 
ed a finely chopped pickle. Serve on bed of lettuce. 

JELLIED GRAPE FRUIT. 

Soak one-half a package of gelatine in one-half a 
cupful of cold water. Put three cupfuls of boiling 
water in a saucepan ; add four cloves, half a grated 
nutmeg and a little stick of cinnamon, and boil 
fifteen minutes; then add gelatine and when 
thoroughly dissolved take from fire and strain 
through cheese cloth. Take juice from two grape 
fruits and also the pulp, cut in small pieces, and 



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375 Guaranteed Recipes. 



add to it one-half a cupful of pulverized sugar and 
three tablespoonfuls of sherry. Let stand till sugar 
is thoroughly dissolved, then stir into gelatine when 
it begins to harden. Mold in shallow pans and when 
hard cut into cubes and serve piled on Lettuce leaves 
with a spoonful of mayonnaise on top. 

GRAPE AND NUT SALAD. 

Cut white grapes in two and remove seeds and 
skin. Use two-third grapes to one-third of nut 
meats. Mix with following dressing and serve on let- 
tuce leaves. 

Dressing: Yolks of four eggs beaten well, add 
four tablespoonfuls of vinegar. Mix one tablespoon- 
ful of sugar, one teaspoonful of mustard, one-half 
teaspoonful of salt and a little cayenne ; add vinegar 
to eggs and put in a teaspoonful of butter. Cook in 
double boiler until very thick, stirring constantly. 
Set dish in cool water and stir a few minutes longer. 
Just before serving add one pint of whipped cream 
and mix all together. 

COLD SLAW. 

Cut one-half a head of cabbage very fine and soak 
in cold water one hour. Wring dry in towel. 

Dressing: Take two eggs beaten light, one heap- 
ing teaspoonful of mustard, one level teaspoonful 
salt, one-quarter of a teaspoonful of paprika, two 
tablespoonfuls of sugar and one-half cupful of milk. 
Put in double boiler and when hot thicken with one 
tablespoonful of corn starch. Remove from stove 
and add two-thirds of a cupful of vinegar and one 
tablespoonful of butter. Mix with cabbage and serve 
at once. 



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375 Guaranteed Recipes. 



JELLIED CABBAGE. 

Soak one-half a package gelatine in one-half cup- 
ful cold water, then dissolve in one and one-half 
cupfuls boiling water. When cool, add three cupfuls 
chopped cabbage, two green peppers chopped fine, 
one teaspoonful salt, one-half cupful each of sugar 
and vinegar, one-fourth of a cupful lemon juice. 
Mix thoroughly and put in molds to harden. Serve 
on lettuce leaves with a spoonful mayonnaise on top. 

SHRIMP SALAD. 

Skin, then cut blossom end from six tomatoes and 
take out pulp. Place on crisp lettuce. Take one 
pint cold boiled shrimps; mix with French dressing 
and allow to marinate for one hour. When ready to 
serve, fill the tomatoes with the shrimps; put a 
spoonful of mayonnaise on top, and on that a slice of 
olive. 

TOMATO JELLY. 

Take two cupfuls of tomatoes, one bay leaf, three 
cloves, one slice of onion, one-half teaspoonful 
thyme, one-quarter teaspoonful pepper, one tea- 
spoonful each of salt and sugar. Boil the above 
ingredients one-half hour. Soak one-quarter of a 
package of gelatine in one-half cupful of water one- 
half hour; dissolve in other mixture just before tak- 
ing from fire, then strain into a wet mold. When 
ready to serve, wrap a warm towel around mold 
and turn out on serving dish. Garnish with hearts of 
lettuce leaves and asparagus tips and serve with 
mayonnaise. 

WALDORF SALAD. 

Take equal quantities of celery and rather tart 
apples, cut in thin strips. Season with salt and pep- 



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375 Guaranteed Recipes. 



per and mix with stiff mayonnaise. Serve on heart 
of lettuce leaves with chopped truffles on top. 

LOBSTER SALAD. 

Have ready one pint lobster meat cut in pieces of 
uniform size. Make a nest of hearts of lettuce. 
When ready to serve, mix the lobster with mayon- 
naise, then fill the nest and put a spoonful mayon- 
naise on top. Garnish with the small claws, hard- 
boiled eggs and capers. Serve ice cold. 

HERRING SALAD. 

Soak seven milchner herrings in cold water over 
night. Next day remove milchners and skin and 
bone herrings. Chop three small onions, the her- 
rings, four apples pared and cored and a handful 
nut meats (hickory nuts preferred). Rub milchners 
through a sieve, add vinegar, sugar and pepper to 
taste, then mix all together. Any kind of spiced 
sauce or jelly, added to suit the taste, will add 
piquancy to the salad. 



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375 Guaranteed Recipes. 




PUDDINGS 



SPANISH CREAM. 

One pint milk, two eggs, one tablespoonful gela- 
tine, one-half a cupful sugar. Soak gelatine in little 
water ten minutes, then put in milk and stir in 
double boiler over the fire till dissolved ; beat yolks 
of eggs and sugar together very light; add to milk 
and cook slowly. When done take from stove ; add 
one teaspoonful vanilla and the whites of the eggs 
beaten stiff. Stir frequently until it commences to 
set, in order to keep gelatine from settling at bottom, 
then put in a mold. To be eaten with cream. 

CUSTARD SOUFFLE. 

Two tablespoonfuls butter, two of flour, two of 
sugar, one cupful milk and four eggs. Rub flour into 
melted butter, add milk and cook till smooth. Beat 
yolks and sugar together and add to the batter; 
when cold, put in the whites, beaten very stiff, pour 
in a buttered mold, set in a pan of water and bake 
twenty minutes in a quick oven. Serve hot with 
cream. 

MERINQUE. 

Four tablespoonfuls granulated sugar to the white 
of one egg. Beat egg very dry; stir the sugar in 
lightly; add flavoring. Drop on greased paper; put 



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375 Guaranteed Recipes. 



on an inverted baking pan and bake one-half hour in 
a slow oven. While warm carefully dent in center 
and serve meringue filled with whipped cream. 

CHRISTMAS PLUM PUDDING. 

Two coffee-cupfuls suet chopped very fine, two 
teaspoonfuls sweet milk, one-half a cupful each of 
New Orleans molasses and dark brown sugar, four 
coffee-cupfuls sifted flour (take part to roll fruit in), 
one and one-half cupfuls seeded raisins, one-half a 
cupful each chopped citron and English walnuts bro- 
ken in pieces, one teaspoonful each of soda and salt, 
one-half a teaspoonful each of cream of tartar, cinna- 
mon, cloves and nutmeg and two eggs beaten light. 
Steam for five hours. To be eaten with hard sauce. 

NUT SOUFFLE. 

One cupful each chopped nuts and granulated 
sugar, six eggs and vanilla flavoring. Beat yolks of 
eggs with sugar, add nuts and vanilla, then the 
whites, beaten stiff. Bake in a slow oven thirty 
minutes. Serve cold, with whipped cream on top. 

MARRON PUDDING. 

Put chestnuts in boiling water and take off outside 
shell. Put again in boiling water and take off inside 
shell, boil tender and mash through a potato press. 
Add a few teaspoonfuls of cream and sugar. Rub 
through press again. Shape in little mounds and 
serve with whipped cream, ice cold. 

LEMON MERINGUE PUDDING. 

Scald two cupfuls of milk to which have been 
added one teaspoonful of butter, a pinch of salt and 
one of soda. Pour hot over one cupful of grated 

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375 Guaranteed Recipes. 



bread crumbs. When cool, stir in beaten yolks of 
two eggs, one-fourth cupful of sugar and one-fourth 
grated rind of a lemon. Bake for twenty minutes; 
beat whites of two eggs, two tablespoonfuls of sugar 
and juice of one lemon. Spread over pudding and 
brown in oven. Eat with lemon sauce. 

QUEEN PUDDING. 

One pint milk, one-half a pint bread crumbs, yolks 
of two eggs, well beaten with one-half a cupful sugar 
and the grated rind of one-half a lemon ; bake slowly 
one-half an hour, taking care not to have it watery. 
Whip the whites of two eggs, then add two table- 
spoonfuls sugar, and the juice of half a lemon. 
Spread over the pudding a layer of jelly; put the 
whites of eggs on top and brown lightly. Serve 
cold with cream. 

GRAHAM PUDDING. 

Two and one half cupfuls graham flour, one cup- 
ful each of molasses, sweet milk and seeded raisins, 
one-half a cupful melted butter, one egg, one tea- 
spoonful each soda and cinnamon, one-half a tea- 
spoonful cloves, one-half a nutmeg, grated. Steam 
in mold three hours; serve with hard sauce. 

PRUNE SOUFFLE. 

One pound of prunes ; wash well and cook till ten- 
der in just enough water to cover them. Remove 
pits and chop prunes fine. Whip whites of six eggs 
very dry and add, slowly, six tablespoonfuls granu- 
lated sugar, beating constantly., Fold in chopped 
prunes; put in buttered pan; set pan in hot water 
and bake three quarters of an hour in a moderate 



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375 Guaranteed Recipes. 



oven. Serve with plain cream or with whipped 
cream, to which add one-half a cupful finely chopped 
nuts. 

DEXTER PRUNE GELATINE. 

Soak one pound prunes over night ; cook till tender 
in enough water to cover them, then drain. Soak 
one-half a package of gelatine in one-half a cupful 
cold water five minutes. Take the prune juice and 
add to it water enough to make three cupfuls; put 
on fire and when boiling add one small cupful sugar, 
the juice of one lemon and the gelatine. When 
thoroughly dissolved, remove from fire and strain 
through a cheese cloth. As it commences to harden 
add the prunes, freed from pits, and cut into small 
pieces of uniform size. Serve with whipped cream. 

PRUNE PUDDING. 

Cook one pound of prunes till soft and put through 
a colander; add the yolks of six eggs beaten with 
six tablespoonfuls sugar. Let this come to a boil 
and add one-third of a box of gelatine, which has 
been dissolved in one-half a cupful water. Let cool ; 
beat the whites very dry with six tablespoonfuls 
sugar; mix slowly with the prune custard. Put in 
mold and place on ice. Serve with whipped cream. 

MACAROON PUDDING. 

Two tablespoonfuls gelatine dissolved in one pint 
milk for one-half an hour. Beat the yolks of four 
eggs with one cupful sugar ; put milk, in which gela- 
tine has been dissolved, in double boiler; add sugar 
and eggs and one-fourth of a pound of macaroons, 
and stir till cooked. Have ready the whites of the 
eggs, beaten stiff ; pour the custard over them, beat- 



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375 Guaranteed Recipes. 



ing all the time. Add one-half a wine glassful 
whisky and one teaspoonful vanilla ; stir occasionally 
until it begins to thicken, then put in wet mold and 
put on ice to set. When ready to serve, wrap mold 
in hot towel and turn pudding out on platter; dust 
with one-fourth a pound of macaroon crumbs and 
serve with whipped cream. 

MACAROON CUSTARD. 

Three eggs, one pint cream, one dozen macaroons, 
one-half a cupful sugar, one glass of sherry, one- 
quarter of a pound of blanched almonds. Beat the 
yolks and sugar together; put cream into yolks and 
sugar, then add sherry. Put in a double boiler and 
cook until it custards ; pour this over the macaroons, 
which have been broken up, and placed in a dish. 
Whip the whites of eggs, add two tablespoonfuls 
sugar and pour over the custard (and macaroons), 
then brown in oven. After taking out, stick the 
blanched almonds thickly into the meringue. To be 
served hot. 

BLUEBERRY PUDDING. 

Dissolve one level teaspoonful soda in a little 
warm water, then add to one pint of New Orleans 
molasses and stir till light ; add one teaspoonful each 
of cinnamon and cloves, a little salt and flour enough 
to make a stiff batter. Put in three pints blueberries 
and at the very last, three eggs well beaten. Place 
in mold and boil three hours. Serve with sweetened 
cream. 

IMPERIAL PUDDING. 

Wash one-half a cupful rice and put on stove, in 
cold water. When it begins to boil pour off water 
and add one pint of milk ; cook till rice is soft. Soak 



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375 Guaranteed Recipes. 



one-half a box of gelatine in one-half a cupful cold 
water for thirty minutes, then dissolve in one-fourth 
a cupful hot milk. Strain into rice ; add one cupful 
powdered sugar and one-half a teaspoonful salt. Stir 
on ice till it begins to thicken, then add one tea- 
spoonful vanilla and one pint cream, whipped stiff. 
Put in wet mold and pack in ice (no salt) for three 
hours. Serve with vanilla or fresh fruit sauce. 

GELATINE DELIGHT. 

Soak one tablespoonful gelatine in one-half a cup- 
ful cold water for five minutes. Put one-fourth a 
cupful boiling water in saucepan, and add one cup- 
ful sugar. When melted put in gelatine and when 
dissolved strain through cheese cloth. Have ready 
one-half dozen stale macaroons rolled, one dozen 
marshmallows cut into quarters, two tablespoonfuls 
chopped candied cherries, one-quarter of a pound of 
blanched and chopped almonds. When gelatine is 
cold add other ingredients; season with vanilla or 
sherry and as it begins to harden put in a mold which 
has been first dipped in cold water. 

FRUIT PUDDING. 

Take one cupful molasses in which dissolve one- 
fourth a teaspoonful soda, add one level teaspoon- 
ful each of salt and cinnamon, one-half teaspoonful 
each of cloves and nutmeg, two tablespoonfuls 
butter, three-quarters of a cupful milk, one cup- 
ful flour, then put in one cupful raisins, dredged 
in one-fourth a cupful flour and last of all one egg, 
well beaten. Put in a well buttered mold and boil or 
steam for two hours. Serve with vanilla or hard 
sauce. 



6/ 



375 Guaranteed Eecipes. 



BRANDY WHIP. 

Whip one pint of cream; stir in, lightly, one-half 
a cupful pulverized sugar and one-half a pound of 
marshmallows, which have been cut into small pieces 
with scissors. Put a dessert-spoonful brandy in bot- 
tom of serving glass; fill with the cream' and over 
the top sprinkle grated nuts or chocolate. Serve 
thoroughly chilled. 

FLOATING ISLANDS. 

Beat the whites of three eggs stiff and cook, by 
tablespoonfuls, in three cupfuls of boiling sweet milk. 
When done place them on a plate, then make cream 
as follows : Dissolve one square of Baker's chocolate 
in a little hot water; add to milk and boil ten min- 
utes. Beat yolks of eggs with one small cupful 
sugar; pour milk over this, then return to fire and 
cook till thick, but do not let boil. Take from fire ; 
add vanilla to taste; put in glasses with islands on 
top, and serve cold. 

CHOCOLATE PUDDING. 

Pour one pint boiling milk over four tablespoon- 
fuls bread crumbs, one tablespoonful butter and three 
of grated chocolate ; add yolks of two eggs beaten 
stiff with one-half a cupful sugar. Flavor with 
vanilla and bake one-half hour in a moderate oven. 
Make meringue of the whites of two eggs, beaten 
dry, with two tablespoonfuls sugar; return to oven 
and brown. Serve with cream. 

TAPIOCA BLANC-MANGE. 

Soak over night one cupful pearl tapioca in one 
quart of water. Put one pint milk in a double boiler 



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375 Guaranteed Recipes. 



with a pinch of salt ; drain tapioca, add to milk and 
cook till soft. Beat yolks of two eggs with two- 
thirds of a cupful sugar till light, then add to tapioca 
and cook a few minutes. Take from fire and add 
while hot, one tablespoonful butter and the whites of 
eggs, beaten dry; flavor with vanilla. Serve cold 
with plain or whipped cream. 

BREAD PUDDING. 

Take bits of white bread not too fine, put a layer 
in pudding dish, then sprinkle with well- washed cur- 
rants, and a good grating of nutmeg. Fill the dish 
in this way, having the top layer currants. Beat 
three eggs together with one-half a cupful sugar, 
then add three cupfuls milk ; pour over the pudding 
and let stand for one hour. Put dots of butter on 
top and bake in a quick oven. 

Sauce: Two tablespoonfuls butter, beaten with 
one tablespoonful powdered sugar; add two table- 
spoonfuls cream and two of sherry. Do not put in 
ice box as it should be creamy. 

ORANGE FLOAT. 

To three cupfuls hot water add the pulp of two 
lemons, and four tablespoonfuls cornstarch dissolved 
in one cupful cold water; let boil fifteen minutes, 
stirring constantly, then add yolks of three eggs, 
beaten light, with one large cupful sugar. Cook 
a few minutes, but do not boil, then let cool. Peel 
and slice five oranges thin and over them pour the 
cold custard; beat the whites of the three eggs stiff; 
add three tablespoonfuls sugar and orange juice to 
flavor, then brown in oven. Serve cold. 



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CHOCOLATE BAVARIAN CREAM. 

Soak over night one-half package of gelatine in 
one and one-half cupfnls cold milk. Put one square 
of chocolate grated and one-half a cupful hot water 
in a double boiler; stir till melted, then add one- 
half a cupful milk, two-thirds of a cupful sugar and 
the gelatine; simmer till all is thoroughly smooth, 
but do not boil, then strain. Whip one pint cream, 
add vanilla flavoring and wheu gelatine begins to 
thicken mix well together. Pour in wet molds and 
put on ice to harden. Serve with cream. 

CHARLOTTE RUSSE. 

Soak one-third of a box of gelatine in one cupful of 
milk one hour. Put on fire and stir until gelatine is 
dissolved, then add one small cupful of sugar. Re- 
move from fire, and when almost cold beat with an 
egg beater until light ; when it begins to harden stir 
in one pint of cream whipped stiff, and season with 
vanilla. Line a glass dish with lady fingers, pour 
in the mixture and decorate the top with some of 
the lady fingers. Let stand in ice box for three 
hours to harden. 

APPLE SUNDAE. 

Core six apples, then put them on to cook in a 
flat granite pan, adding a few slices of lemon, one 
small cup of sugar and as little water as possible to 
cook them; cover and steam until tender. When 
done, carefully remove the peel and put the apples 
in tall glasses. Boil one-half pint of maple syrup 
till thick, then pour over apples, sprinkle them well 
with chopped nuts, and on top of each put a table- 
spoonful of whipped cream. 



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375 Guaranteed Recipes. 



BAKED TAPIOCA PUDDING. 

Soak three tablespoonfuls of pearl tapioca over 
night in one pint of water. In the morning add a 
pinch of salt, two cupfuls boiling water and one 
cupful of brown sugar. Bake about three hours and 
serve with whipped cream. 

CIDER JELLY. 

Dissolve one-half package of gelatine in a cupful 
of cold water, then add one cupful boiling water 
and one pint of the best sweet cider. To this add 
two teacupfuls granulated sugar, a pinch of ground 
cinnamon, the grated rind of one lemon and the 
juice of two. Let it come to the boiling point, then 
strain and turn into molds. 

SAUCES FOR PUDDINGS 

FRUIT SAUCE, 

Beat one cupful sugar and one quarter of a cupful 
butter to a cream; add the white of one egg, beaten 
to a froth, one teaspoonful vanilla and one pint of 
fruit, raw or cooked. 

LEMON SAUCE. 

One cupful sugar and one half a cupful butter, 
beaten to a cream; add one teaspoonful flour and 
pour one pint boiling water over all. Season with 
the grated rind and juice of half a lemon. 

WINE SAUCE. 

One cupful boiling water, one tablespoonful corn- 
starch, half a cupful butter, one cupful powdered 
sugar, one egg, one-half a nutmeg grated and one-half 

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375 Guaranteed Recipes. 



a cupful sherry. Dissolve cornstarch in cold water, 
then cook in boiling water ; beat the sugar and butter 
to a cream, then beat in egg and nutmeg; pour the 
hot mixture over the sugar and egg. Stir till smooth, 
and add wine. Serve hot. 

HOT CHOCOLATE SAUCE. 

Melt one cupful brown or white sugar with one 
tablespoonful water in a frying pan ; stir until a dark 
brown. Add one cupful boiling water and simmer 
for ten minutes ; put in two and one half squares of 
Baker's chocolate. Serve while hot on vanilla ice 
cream. HARD SAUCE. 

Beat two cupfuls powdered sugar and one of butter 
to a cream. When light, add gradually one small- 
glassful brandy, one of sherry, juice of one lemon, 
and half a nutmeg, grated. Beat well and long, until 
creamy, then smooth into shape, and put on ice till 
the pudding is served. 

CREAMY SAUCE. 

One-half a cupful butter, one cupful pulverized 
sugar, a quarter of a cupful cream, four tablespoon- 
fuls sherry, or one teaspoonful vanilla, with the addi- 
tion of three tablespoonfuls cream. Beat butter to a 
cream ; add sugar gradually, while beating, then the 
wine and the cream, a little at a time. When all is 
beaten smooth, put the bowl in a dish of hot water 
and stir till sauce is smooth and creamy, no longer, 
It should be white and foamy all through. 

VANILLA SAUCE. 

Put one pint of milk in a double boiler; beat the 
yolks of four eggs smooth with one half a cupful of 



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sugar. Pour hot milk over eggs then return to fire 
and cook until it custards, but do not boil. When 
done, add one teaspoonful of vanilla, and serve cold. 

HOT PUDDING SAUCE, 

Beat to a cream one cupful of butter and one of 
sugar; add a grating of nutmeg. When ready to 
serve, bring to a boiling point one-half a cupful of 
water and one-half cupful of sherry and stir quickly 
into butter and sugar, beating until frothy. To be 
served with any boiled or steamed pudding. 

NEW ENGLAND SAUCE. 

Boil two cupfuls of molasses with one tablespoon* 
ful of butter; add one-fourth teaspoonful each of 
ginger and cinnamon. To be served with boiled 
dumplings. 

BRANDY SAUCE. 

Cream one-quarter of a cupful butter ; add gradu- 
ally one cupful granulated sugar. When light, add 
very slowly two tablespoonfuls brandy, then the 
yolks of two eggs, beaten smooth and one-half a cup- 
ful cream. Cook in double boiler until it custards, 
then pour over the whites of two eggs, beaten to a 
froth. Serve hot, with any hot pudding. 



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375 Guaranteed Recipes. 




PIES 



PIE CRUST. 

Two eupfuls of flour, scant one-half cupful each of 
lard and butter and a pinch of salt. Put shortening 
with flour, mixing well with a knife, instead of the 
hands. Add ice water enough to make a firm dough 
and roll the top crust a little thicker than the under, 
spreading it with a thin layer of soft butter and 
dredging it with flour. Cut air holes in crust and 
when pie is ready for the oven throw a cupful of ice 
water over the top, and allow it to run off, then bake. 

MINCE MEAT, NO. 1. 

Boil three pounds of round steak till tender and 
when cold, chop fine. Chop one and one-half pounds 
of suet, and five pounds of sour apples; add two 
pounds of seeded raisins, two pounds of English cur- 
rants, well washed and dried, and one-half pound of 
shaved citron. Mix well, add two tablespoonfuls 
of cinnamon, two tablespoonfuls of mace, one of 
cloves, and one of allspice, one teaspoonful each of 
grated nutmeg and salt, and two pounds of brown 
sugar. When well mixed add one pint of brandy and 
one of sherry. Will keep in refrigerator all winter. 



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375 Guaranteed Recipes. 



MINCE MEAT, NO. 2. 

Put five pounds of beef from the shoulder, on to 
boil, with just enough water to keep it from burning, 
adding salt, then cook till tender. Next day chop it 
fine and add twice the amount of apples, and one 
pound of suet, chopped fine. Add to the meat gravy, 
one quart of cider, one pint of white wine, one quart 
of whisky, juice of two lemons, one-half a bowl of 
brown sugar soaked in rose water, two teaspoonfuls 
of cinnamon, one each of allspice and cloves, and one- 
fourth teaspoonful of mace and nutmeg. Add to 
meat, two pounds of seeded raisins, two pounds cur- 
rants thoroughly washed and dried, and one-half a 
pound of citron sliced very thin. Mix all ingredients 
together, and when wanted, may add whisky and 
sugar to suit the taste. 

PUMPKIN PIE. 

Cream together two tablespoonfuls of butter and 
one and one-half cupfuls of sugar; add three eggs 
well beaten together, three cupfuls of dry boiled 
pumpkin, one cupful of cream, one wine glass full of 
sherry, one-half teaspoonful each of cinnamon, gin- 
ger, cloves and grated nutmeg and a good pinch of 
salt. Bake with under crust. This will make two 
pies. APPLE TART. 

Use a medium sized granite dish, three inches deep 
and put an inverted jelly glass in the center. Slice 
apples thin and pack in the dish around the glass, 
with plenty of sugar, some bits of butter and a dust- 
ing of flour and nutmeg. In this way fill the dish 
and add three tablespoonfuls of water. Make a crust 
of two cupfuls of flour, a half teaspoonful salt, one 
tablespoonful of butter, and two of lard worked well 



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into the flour. Beat one egg and add sufficient water 
to it, to make pastry the consistency of biscuit dough, 
cover the pan with the crust, excluding all air, and 
bake three quarters of an hour in moderate oven. 
When done turn carefully crust side down on chop 
plate. You will find the juice in the glass ; mix with 
cream and use as sauce for the tart. 

SQUASH PIE. 

One cupful dry boiled squash, one tablespoonful of 
molasses, one-half cupful brown sugar, one teaspoon- 
ful melted butter, one teaspoonful ginger, one-half 
teaspoonful cinnamon, two eggs, a pinch of salt and 
one cupful of milk. Mix the squash with the sugar ; 
add the other ingredients, then the eggs beaten well 
together, and milk last. Bake with under crust. 

BANANA FIE. 

Invert a deep pie tin, cover with pastry and 
bake. Slip crust carefully from tin, put on plate and 
cool. Fill shell with bananas sliced, sprinkle with 
powdered sugar and put juice of lemon over them. 
It will take about three layers to fill dish. Whip one- 
half pint of cream, sweeten and flavor, and spread 
overtop. LEMON PIE. 

Put one cupful of boiling water over grated rind of 
one large lemon. Let stand till mixture is ready. Mix- 
ture: Beat yolks of two eggs and one whole one, 
with one cupful of sugar, add strained juice of lemon 
with the water from the rind. Put all in double 
boiler. Dissolve one tablespoonful of cornstarch in 
one-half cupful of water, add to mixture and boil 
fifteen minutes, stirring constantly. Invert pie tin, 
cover with pastry and bake. Slip crust carefully 

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from tin, pnt in plate and fill with mixture. Make a 
meringue of the two whites beaten dry, with two 
tablespoonfuls granulated sugar, spread over top of 
pie and brown in oven. 

MOCK CHERRY PIE. 

Chop together one cupful cranberries, and one-half 
cupful raisins, add one cupful sugar, one tablespoon- 
ful flour, one teaspoonful vanilla, one-half cupful 
water, one tablespoonful butter. Bake with upper 
and under crusts. 

APPLE CUSTARD PIE. 

Peel, core and stew apples in very little water, till 
soft. Put them through a colander and for one pie 
take three eggs, one-third cupful butter, one-half cup- 
ful sugar; flavor with nutmeg and juice of half a 
lemon. Use one cupful of the apple pulp to each pie, 
and only the yolks of two eggs and one whole egg. 
Line a pie tin with crust, fill with mixture and bake 
in moderate oven. Whip the whites of two eggs 
dry, add two tablespoonfuls of granulated sugar, and 
spread over top of pie when baked. Brown in oven ; 
serve cold. 

CREAM PUFFS. 

Put one cupful of hot water, one half cupful butter 
and one tablespoonful sugar, in double boiler; when 

it boils, stir in one cupful of flour and beat till cooked 
smooth. Set aside to cool, then add three eggs, one 
by one, beating them in well. Drop by spoonfuls on 
a greased pan, glaze the top with egg and bake one- 
half hour in quick oven. 

Cream for Filling : One cupful milk, one-half cup- 
ful sugar, three eggs, two heaping teaspoonfuls of 

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flour, one tablespoonful of butter. Beat eggs and 
sugar together, then add flour. Put milk on to heat 
in double boiler, then add mixture and cook till 
smooth. Take from fire and add butter, and when 
cold add one teaspoonful vanilla. Pass a knife 
around one side of puff, tear it partly open and 
insert filling. They can also be filled with whipped 
cream, sweetened and flavored to taste. 

ALMOND CREAM PIE. 

Take one pint milk, yolks of two eggs, one-half 
cupful sugar, two tablespoonfuls flour. Heat milk in 
double boiler, then add yolks of eggs beaten with 
the sugar, the flour dissolved in a little cold milk and 
a pinch of salt ; stir until thick ; add one fourth pound 
of almonds blanched and chopped fine, and when 
cold add flavoring. Bake pie crust separately, fill 
with mixture. Beat whites of two eggs dry, add two 
tablespoonfuls of sugar, and spread over pie and 
brown. To be served cold. 

SOUR CREAM PIE. 

One cupful of sour cream, one small cupful sugar, 
one egg beaten light, one-fourth teaspoonful salt, one- 
fourth teaspoonful cloves, one teaspoonful of cinna- 
mon, and one-half cupful raisins cut in two. Mix 
spices, sugar and salt, then add the cream, egg, and 
lastly raisins. Bake with upper and under crust. 
PIG PATTIES. 

Cover inverted patty pans with pie crust, prick 
and then bake a delicate brown. When ready to 
serve, fill with preserved figs cut fine. Cover with 
whipped cream, and sprinkle thickly with shredded 
cocoanut. 

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FROZEN DESSERTS 



FROZEN EGG NOGG. 

One quart cream, yolks of four eggs, one cupful 
sugar. Put cream on in double boiler, and when hot, 
add the beaten yolks and sugar. Do not let it boil, 
but remove from fire as soon as it begins to thicken. 
When cold, add the beaten whites of the four eggs, 
three tablespoonf uls J amaica rum, one tablespoonful 
cognac brandy, (three is better) and a little nutmeg, 
then freeze. 

PEACH ICE CREAM. 

Take one dozen ripe peaches ; peel and put through 
sieve ; add enough sugar to make quite sweet. Take 
one quart rich cream and sweeten, then add peach 
pulp ; stir thoroughly and freeze. 

MARINE ICE CREAM. 

Put one quart milk on to heat in a double boiler; 
beat the yolks of four eggs light, and add one table- 
spoonful cornstarch, dissolved in a little milk. Pour 
some of the hot mixture over eggs and cornstarch, 
then put all back in boiler, let cook ten minutes, and 
cool. Stir one cupful sugar into the beaten whites of 
the eggs, and add one pint of cream ; add to custard ; 
flavor with one tablespoonful vanilla, and freeze. 

For fruit ice cream, at the last add one-half a pint 
fruit juice, sweetened, with one-half a cupful sugar. 



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375 Guaranteed Recipes. 



LEMON SHERBET. 

To one quart water, take one pint sugar, juice of 
six lemons, and the grated rind of three. Grate the 
yellow carefully from the outside of the lemons, and 
boil with the sugar and water for twenty five min- 
utes; add the juice of the lemon; strain and freeze. 

PINEAPPLE SHERBET. 

Soak one-half box gelatine in one cupful cold water 
for one half hour ; take one quart boiling water and 
add one pint sugar ; put in the gelatine and boil until 
thoroughly dissolved, then strain and cool. When 
cold, add one can shredded pineapple and freeze; 
when almost frozen, stir in the stiffly beaten whites 
of three eggs, and freeze a few minutes longer. 

FIG ICE CREAM. 

One pound figs and a handful of walnuts, chopped 
fine; cook until soft in one cupful water, to which 
add one-half a cupful sugar. Beat the yolks of four 
eggs; scald with the fruit mixture, then whip till 
thick and cold, flavor with one teasponful of vanilla, 
and one large tablespoonful rum or brandy. Whip 
one pint cream; add to it the whites of the eggs 
stiffly beaten, then freeze. When partly frozen add 
the fruit mixture, then freeze thoroughly. 

FROZEN BANANAS. 

Peel one dozen red-skinned bananas ; cut in pieces 
and mash fine. Boil one pint water and one pound 

sugar together for five minutes; strain, and when 
cool, add juice of two oranges and the bananas. 
Freeze, turning slowly. When frozen, remove the 
dasher, and stir in carefully one pint whipped cream. 
Pack and let stand for two hours. 



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375 Guaranteed Recipes. 



CAFE PARFAIT. 

Put two cupfuls coffee to steep with two cupfuls 
boiling water ; boil one and one-half cupfuls sugar 
with one-half a cupful water; beat the yolks of five 
eggs smooth, then scald with the sugar water, and 
whip till thick and cold, then add the coffee. Whip 
one quart of cream ; take two thirds of it ; add to it 
the whites of the five eggs whipped to a froth; stir 
in the coffee mixture, and freeze. Take the portion 
of whipped cream left ; sweeten it a little, and serve 
on top of the frozen cream. 

COFFEE PUDDING. 

One cupful granulated sugar stirred with yolks 
of four eggs; scald with one-half a cupful strong 
coffee; let cool. Whip one pint double cream; fold 
in coffee mixture ; put in mold and pack in ice and 
salt for three hours before using. 

BISQUE OF STRAWBERRY. 

Whip one pint double cream very stiff; add three 
quarters of a cupful of powdered sugar, previously 
sifted to one quart of coarsely crushed strawberries. 
Mix carefully with cream, and pack in ice and salt. 
Let stand for three hours. When ready to serve, wrap 
mold with warm towel, and turn cream on platter. 

DIPLOMATIC PUDDING. 

Beat yolks of six eggs with two ounces sugar and 
four tablespoonfuls maraschino whiskey. Put in 
double boiler and allow to thicken, stirring con- 
stantly; put aside to cool. Whip one and one-half 
pints double cream ; sweeten to taste and flavor with 
vanilla; add to cold custard; put in mold and pack 
in ice and salt for three hours. 

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375 Guaranteed Recipes. 



MAPLE PARFAIT. 

Yolks of six eggs beaten very light; one cupful 
maple syrup, one pint cream, whipped stiff ; put eggs 
and syrup in double boiler, and cook till thick, 
stirring constantly. Take from fire and beat till cold, 
and then fold in whipped cream; put in mold and 
pack in ice and salt for four hours. 

CHOCOLATE PUDDING. 

One cupful sugar stirred well into the beaten yolks 
of four eggs; scald with one-half a cupful water, in 
which has been dissolved one cake of Baker's sweet 
chocolate. When cold, fold in one pint of whipped 
cream; put in a mold, and pack in salt and ice for 
four hours. 

TUTTI PRUTTI. 

Yolks of five eggs beaten well with one small cup- 
ful sugar; put in double boiler and simmer till 
smooth, stirring constantly; add one tablespoonful 
rum. Set in basin of cold water, and stir till cool; 
whip one pint of cream, and mix with it one cupful 
chopped sugared fruits, and one teaspoonful vanilla. 
Pour in mold; paek in ice and salt, and freeze for 
three hours. 

LALLA ROOKE. 

To one-half pound of sugar add one pint of boiling 
water ; boil for five minutes. Over the beaten yolks 
of six eggs, pour the boiling syrup and return to 
fire for an instant, beating rapidly. Take from stove, 
put in a pan of ice and whip till thick and cold. 
Add one dessert-spoonful vanilla; put in a freezer 
and freeze. "When frozen, remove dasher and stir in 
carefully one pint of whipped cream. Cover and let 

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375 Guaranteed Recipes. 



stand for two hours to ripen. Serve in glasses ; make 
a hole in center of cream and put one teaspoonful of 
rum in each. 

CARAMEL ICE CREAM. 

One pint of milk, one quart of cream, three eggs, 
two cupfuls of granulated sugar, one cupful of pul- 
verized sugar, one-fourth cupful of cornstarch. Beat 
the eggs, cornstarch and one cupful of the granu- 
lated sugar together ; stir in the boiling milk ; let it 
cook fifteen minutes; put the other cup of granu- 
lated sugar in a smoking hot spider ; stir quickly till 
brown; add slowly to boiling custard, beating con- 
stantly. When cool, add the cream whipped stiff, 
with the cup of pulverized sugar. Flavor to taste; 
then freeze. 

NESSELRODE PUDDING. 

Take four eggs and one pint milk; put milk in 
double boiler with a pinch of soda. When the milk 
is hot, stir in the eggs, beaten very smooth together 
first, and then whipped light with a cupful of sugar. 
Stir constantly until smooth and rich, but do not 
let boil ; remove from fire and when cold, stir in one 
pint of double cream. Put in a freezer and grind 
until custard is congealed (about seven minutes). 
Open the freezer and beat in one-half pound of 
marrons glaces, chopped fine ; close freezer and 
grind for five minutes longer; pack in ice and salt 
and let stand three hours. When ready to serve 
wipe off freezer; wrap in hot towel and invert on 
chilled platter. Surround with whipped cream and 
serve. 



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375 Guaranteed Recipes. 




CAKES 



LADY BALTIMORE CAKE. 

Cream one cupful of butter and gradually beat in 
two cupfuls of sugar. Sift three and one-half cup- 
fuls of flour and two level teaspoonfuls of baking 
powder, and add to the butter and sugar, alternating 
with one cupful of milk and one teaspoonful of rose 
water. Beat very thoroughly and finally fold in 
gently the beaten whites of six eggs. 

Filling and Frosting: Dissolve three cupfuls of 
granulated sugar in one cupful of boiling water. 
Cook until sugar will spin a thread three inches long. 
Then pour it in a fine stream over the well whipped 
whites of three eggs, beating constantly. Set some 
frosting by for the outside of the cake. To the rest 
add one cupful of chopped raisins, one cupful of 
chopped nut meats (pecans are the best), and five 
figs cut in thin strips. Put this between the layers. 
The outside may be decorated with nuts cut in half, 
or candied cherries. 

SPONGE CAKE. 

Five eggs, one cupful of granulated sugar, one 
cupful of flour, juice and grated rind of half a 
lemon, one teaspoonful of baking powder and two 
tablespoonfuls of water. Beat yolks smooth, then 
add sugar and beat until it is dissolved, add the 
lemon and water, then the stiffly beaten whites, and 

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beat all together fifteen minutes. Add the flour, a 
little at a time, stirring in lightly. Pour in a pan, sift 
fine white sugar on top, and bake in oven about 
half an hour. Do not jar or turn it out until cool. 

CHOCOLATE CAKE. 

Beat to a cream two cupfuls of sugar and one-half 
a cupful of butter; add the yolks of three eggs, 
beaten smooth, and one cupful of milk. Sift with 
three cupfuls of flour, two teaspoonfuls of baking 
powder and add, alternately, to the batter, with the 
stiffly beaten whites of three eggs. Flavor with 
vanilla. 

Icing: Grate one-fourth of a pound of Baker's 
chocolate, add one-half a cupful of sugar and one- 
half cupful of milk. Boil till thick, then add one 
beaten egg, and when cool spread on cake. 

LIGHTNING CAKE. 

Sift together four times, one cupful of sugar, one 
cupful of flour, one-half teaspoonful of soda, and 
one teaspoonful of cream of tartar. Take one-third 
of a cupful of melted butter; break into a cup two 
eggs and fill the rest of the cup with milk. Put in 
mixing bowl, pour on flour and sugar, then beat well. 
Flavor with vanilla. 

ALLEGRETTI CAKE. 

One cupful of sugar and half a cupful of butter 
creamed together ; two cupfuls of flour and one and 
a half teaspoonfuls of baking powder sifted to- 
gether; stir into the butter and sugar one-half cup- 
ful of milk ; stir in the flour and flavor with vanilla ; 
beat the whites of four eggs to a stiff froth, stir into 

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the mixture and bake in a well buttered long tin. 
For the icing, boil together one cupful of powdered 
sugar and one-half a cupful of milk till thick, when 
it must be taken from the stove and stirred, until 
white and thick enough to spread, being careful to 
spread before it becomes too stiff; flavor with vanilla 
and spread all over cake, then cover it with a thick 
layer of melted chocolate. 

NUT CAKE. 

Two cupfuls sugar, one cupful butter, three cup- 
fuls flour measured even, the whites of eight eggs, 
two teaspoonfuls baking powder. Put baking pow- 
der in flour and sift three times. A cup of water 
and one teaspoonful of vanilla. Beat sugar and but- 
ter to a cream and whites of eggs to a stiff froth. 
Add cupful of nuts (walnuts preferred) chopped 
fine. Whites of eggs to be folded in last. 

FIG CAKE. 

One cupful granulated sugar, one-half cupful but- 
ter, one-half cupful sweet milk, one-half cupful corn- 
starch, two teaspoonfuls baking powder, whites of 
four eggs beaten stiff and one cupful flour. Cream 
butter and sugar; dissolve cornstarch in milk and 
add; then the flour sifted four times, the last time 
sifting baking powder with it, and last of all the 
eggs. Bake in three layers. 

Filling: One-half pound figs, chopped fine, one 
and one-half cupfuls granulated sugar. Pour one- 
half cupful boiling water over figs and sugar, and 
cook until a paste. Put between layers, and on top 
put icing. 

Icing : Boil one cupful sugar with one-fourth cup- 
ful water until it hairs, then pour over the whites 

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of two eggs, slightly beaten ; add flavoring and whip 
till stiff enough to spread on cake. 

THE PSINCE OF CAKES. 

This cake is mixed contrary to the usual rules for 
making cake, but it is the best mode for making it 
fine-grained and delicate. Whites of six eggs, scant 
three-quarters of a cupful of butter, one and one- 
quarter cupfuls pulverized sugar, two cupfuls of 
flour, extract of lemon, one teaspoonful of baking 
powder. Bleat the butter to a light cream; add the 
flour to it, stirring it in gradually with the ends of 
the fingers, until it is a smooth paste. Beat the 
wTiites of the six eggs to a stiff froth and mix into 
them the pulverized sugar; then stir the eggs and 
sugar gradually into the flour and butter, adding 
the lemon and baking powder. As soon as it is per- 
fectly smooth, put it into the oven, the heat of which 
should be rather moderate at first. 

ANGEL FOOD. 

Whites of twelve eggs, one and one-half glassfuls 
granulated sugar, one glassful flour, one teaspoonful 
cream of tartar, and one of vanilla. Beat whites to a 
stiff froth ; sift sugar five times, then add to eggs, a 
little at a time, beating constantly; then sift flour 
five times and add cream of tartar and sift again. 
Fold in flour, add vanilla, and bake in very slow 
oven forty-five minutes. 

DEVIL'S FOOD CAKE. 

Two cupfuls brown sugar, one-half cupful butter, 
one-third of a cake of Baker's chocolate, grated and 
dissolved in one cupful boiling water ; two eggs, one 
cupful sour cream, in which dissolve one teaspoonful 

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soda ; three cupfuls flour. Bake in three round lay- 
ers. 

Filling: One cupful brown sugar, three table- 
spoonfuls butter, three tablespoonfuls cream, three 
tablespoonfuls grated chocolate. Boil till thick ; add 
one teaspoonful of vanilla and put between layers 
and on top. 

POUND CAKE. 

One-half a pound of butter (one teacupful soft 
butter), one-half a pound of sugar (one teacupful 
granulated sugar), one-half pound of flour (two tea- 
cupfuls sifted flour), six eggs, twenty drops of 
strongest vanilla. Beat butter and sugar to a cream ; 
then add eggs, one at a time till six are used, beating 
each egg into mixture two minutes ; flavor with the 
vanilla and last of all, sift in the flour, beating all 
the time till a smooth light batter. Line pan with 
writing paper, and test oven by putting in a piece of 
writing paper. If it turns a brownish yellow when 
left in three minutes, the oven is right for baking. 

AIDA'S OOOOANUT AND ALMOND CAKE. 

Two and one-half cupfuls powdered sugar, one 
cupful butter, four cupfuls prepared flour, whites of 
seven eggs beaten stiff, one small cupful milk, with 
a pinch of soda; juice of one lemon and the grated 
rind of one-half; one grated cocoanut or a package 
of cocoanut, and one-half teaspoonful nutmeg. 
Cream butter and sugar; stir in lemon and nutmeg, 
add milk, then whites of eggs and flour, alternately, 
Last of all, stir in the cocoanut slowly and lightly. 
Bake in three layers. 

Filling: One pound of almonds, one cupful pow- 
dered sugar, whites of four eggs. Blanch the al- 

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monds ; cool and dry them. Lay aside two dozen for 
top of cake, then pound or grate the rest and add 
to the filling. Spread between layers and on top. 
Shred the rest of almonds and decorate cake. 

SNOW ROLL. 

One-half pound ground nuts, one-half pound gran- 
ulated sugar, ten eggs. Beat sugar and yolks to- 
gether fifteen minutes ; add nuts, and then the stiffly 
beaten whites. Bake in thin tins about fifteen min- 
utes, then allow to cool. Whip one-half a pint cream 
stiff, sweeten and flavor to taste. Spread on the 
cool cake; roll and cut like jelly cake. 

CREAM CAKE. 

Two eggs beaten light, with one cupful pulverized 
sugar. Add one-half a cupful boiling water, one 
cupful flour, and one teaspoonful baking powder. 
Flavor with one teaspoonful vanilla and bake in two 
layers in a moderate oven. 

Filling: Whip one pint cream stiff; add one-half 
cupful pulverized sugar and one teaspoonful vanilla. 
Put half between layers and the rest on top. If 
liked, can add one-half cupful chopped nuts. 

SPICE CAKE. 

One-half cupful each of molasses, milk, sugar, 
butter, raisins, currants; two and one-half cupfuls 
sifted flour, one egg, one teaspoonful cinnamon, and 
one-half teaspoonful soda and cloves. Beat the 
sugar, butter and egg together; add molasses and 
milk, in which the soda should be dissolved; add 
flour and spices, then finally the fruit. Bake in shal- 
low pans in a moderate oven for one-half an hour. 
This cake is good without the fruit. 



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GRANDMOTHER'S CAKE. 

One cupful each of milk and butter, two of sugar, 
three of flour, four eggs, two even teaspoonfuls 
baking powder, vanilla flavor; cream butter and 
sugar together, stir in the yolks of the eggs, add 
milk, sift flour and powder together, and stir into 
the mixture; add whites of eggs, well beaten, and 
flavoring. 

WEDDING CAKE A LA KENNEDY. 

Six eggs, two coffee cupfuls sugar, one coffee cup- 
ful each of butter and molasses, juice of one and 
one-half lemons, one teacupful brandy, one-fourth 
teacupful rose water, one teaspoonful each of cloves, 
mace and soda, one tablespoonful cinnamon, four 
pounds seeded raisins, three pounds currants, one 
pound each of shelled almonds chopped, dates seeded 
and chopped, figs chopped, one-fourth pound orange 
peel cut very thin, one pound of citron cut very 
thin, and three cupfuls flour. Cream butter and 
sugar together; beat eggs separately, and add yel- 
lows to butter and sugar; warm molasses and add 
&oda and spices to it, then add to other mixture, then 
the flour, the whites of eggs, beaten stiff, the brandy, 
rose water and lemon juice, and last of all the fruit 
well dredged with extra flour. Bake in one cake in 
a very slow oven four hours, or make in two cakes 
and bake two hours. 

FRUIT CAKE. 

Two cupfuls of butter, three cupfuls brown sugar, 
six eggs, whites and yolks beaten separately, one 
pound of raisins, one pound currants washed and 
dried, one-half pound citron, cut in thin strips, one- 
half cupful molasses, one teaspoonful of soda dis- 



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solved in half a cupful of sour milk. Stir butter and 
sugar to a cream ; add to that one-half a grated nut- 
meg, one teaspoonful cinnamon, one teaspoonful of 
cloves; add molasses and sour milk. Stir all well. 
Then add beaten yolks, a wine glassful of brandy 
and four cupfuls of flour, taking part to dredge the 
fruit, which must be added last. Mix well, then 
stir in whites of eggs, put in pan lined with paper 
and bake two hours. 

LEMON CAKE. 

Three eggs, two scant cupfuls of sugar, three- 
quarters of a cupful of butter, three cupfuls flour, 
one cupful milk, • two teaspoonfuls baking powder, 
and grated rind and juice of half a lemon. Bake in 
three layers. 

Filling : Juice and grated rind of two lemons, two 
eggs beaten together, one cupful of sugar, butter the 
size of an egg. Cook until it thickens, stirring all 
the time. Allow to cool, then spread between layers. 

DAISY TORTE. 

Ten eggs; stir yolks with coffee cupful of sugar, 
three-fourths of a cupful of grated Baker's choco- 
late, three-fourths of a cupful of grated sweet al- 
monds, one cupful of grated stale wheat bread, half 
a teaspoonful of cinnamon, half a teaspoonful of 
cloves, rind of one lemon, juice of half a lemon, a 
dash of brandy and whites of the eggs, beaten to a 
stiff froth and mixed gently with batter; bake in 
three layers. 

Filling: One cupful of milk, boil; enough sugar 
to sweeten, two yolks of eggs, two teaspoonfuls corn- 
starch to thicken the milk. Flavor with vanilla, frost 
with chocolate frosting. 



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WHITE MARSHMALLOW CAKE. 

One cupful sugar creamed with one-half a cupful 
butter ; one cupful milk and one teaspoonful vanilla. 
Sift one and one-half cupfuls flour with one teaspoon- 
ful baking powder, and add alternately with the 
whites of four eggs, beaten to a stiff froth. Bake in 
two layers. 

Pilling: One-fourth pound marshmallows, three- 
quarters of a cupful pulverized sugar, one teaspoon- 
ful vanilla, one-fourth cupful milk. Melt marshmal- 
lows with one tablespoonful hot water; boil sugar 
and milk till thick, about six minutes; mix both 
together and whip till stiff enough to spread on cake. 

SOLID CHOCOLATE CAKE. 

One heaping tablespoonful butter, one cupful 
sugar, one cupful chocolate, dissolved in one cupful 
boiling coffee, one teaspoonful each of cloves and 
cinnamon, three eggs, one and one-half cupfuls sifted 
flour, three teaspoonfuls baking powder. Bake in 
layers and put white icing between. 

MOCHA TORTE. 

Yolks of four eggs, one cupful sugar, stirred to a 

cream; add two tablespoonfuls coffee essence, one- 
half a cupful flour, sifted with one teaspoonful 
baking powder, then the beaten whites. Bake in two 
layers; whip one pint cream, sweeten to taste, and 
flavor with coffee essence. Put between layers and 
on top. 

SUNSHINE CAKE. 

One cupful granulated sugar, six eggs, one cupful 
flour, one-half teaspoonful cream of tartar. Beat 



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whites of eggs very stiff; add sugar, then yolks 
beaten light, and the flour in which cream of tartar 
has been sifted. Flavor with vanilla and bake in 
moderate oven forty minutes. Sift sugar and flour 
each five times. 



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SMALL CAKES AND COOKIES 



COCOANUT KISSES. 

Boil one cupful of granulated sugar with three- 
fourths of a cupful of water till it threads slightly. 
Pour over the beaten whites of three eggs, add one- 
half pound of shredded cocoanut and one teaspoon- 
ful of vanilla. Drop in spoonfuls on inverted pan 
and bake in slow oven. 

HICKORY NUT KISSES. 

Take the whites of six eggs well beaten, one pound 
of powdered sugar and one pint of chopped hickory 
nuts. Drop in spoonfuls on inverted pan and bake 
in cool oven. 

LADY FINGERS. 

Four eggs and one cupful of sugar. Take one- 
half the sugar and beat with the whites of the eggs, 
and the other half with the yolks. When well beaten 
combine the two, add one cupful of flour and one 
teaspoonful of lemon flavor. Bake in tins and when 
done rub the bottom with white of egg; press two 
together and dust with powdered sugar. 

SMALL CAKES. 

Five eggs beaten light, with one pound granu- 
lated sugar, one-fourth pound of pounded almonds, 



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one-eighth pound citron cut fine, one teaspoonful 
each of cloves, cinnamon and ginger. Add flour 
enough to batter so it will drop from spoon without 
running. Beat half an hour. Drop on greased tins 
in spoonfuls, and put piece of citron in each cake. 
Bake in moderate oven. 

BLITZ-KUCHEN. 

Take one cupful of butter, two cupfuls of granu- 
lated sugar, six eggs, three cupfuls of flour, rind 
and juice of a lemon and one heaping teaspoonful of 
baking powder. Cream butter and sugar together ; 
add the yellows, then the lemon, and flour and pow- 
der sifted together ; then the whites beaten to a stiff 
froth. Spread thin and bake in long pans. Put 
on top, sugar, cinnamon, and almonds, cut fine, and 
cut into small pieces before cold. 

CHOCOLATE SUGAR CAKES. 

Two cupfuls granulated sugar, one cupful of but- 
ter, one cupful of sweet milk, two teaspoonfuls of 
baking powder, one tablespoonful vanilla and flour 
enough to make soft dough. Put out one-half inch 
thick on board and spread with hands. Cut with 
cookie cutter and bake twenty minutes in moderate 
oven and frost with the following : Boil one cupful 
of granulated sugar and one square of Baker's 
chocolate in a little water until it hairs ; stir into the 
partly beaten whites of two eggs, add one teaspoon- 
ful of vanilla and spread over cakes. 

COLONIAL GINGERBREAD. 

Put one cupful of New Orleans molasses in a mix- 
ing bowl with half a cupful of butter and half a cup- 
ful of flour. Over this pour a cupful of boiling water 



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in which a level dessert-spoonful of soda has already 
been dissolved. Stir well and let mixture cool ; then 
add a cupful of chopped walnuts and a cupful of 
seeded raisins, a teaspoonful each of cinnamon and 
ginger, two and one-half cupfuls of flour and lastly, 
two well beaten eggs. Bake in a shallow pan and 
serve while still warm. 

GINGER DROP CAKES. 

Take three eggs, one cupful of brown sugar, one 
cupful of molasses, one cupful lard and butter, half 
and half, one tablespoonful of ginger, and one of 
soda, dissolved in one cupful of boiling water, one- 
half a teaspoonful of salt and five cupfuls of flour. 
Cream butter and sugar, add molasses, then eggs, 
well beaten together, then salt and ginger, hot 
water in which soda has been dissolved, and last the 
flour. Drop in spoonfuls on tin, bake and while 
hot dust with pulverized sugar. 

GINGER SNAPS. 

Put one-half a cupful of butter and one cupful of 
molasses on the fire; as soon as butter is softened 
remove, and add one-half cupful of brown sugar, a 
teaspoonful of ginger and one of soda dissolved in a 
little hot water. Add enough flour to make a stiff 
dough and roll very thin. 

RAISED DOUGHNUTS. 

Take one pint of sugar, two eggs beaten together, 
one-half pint of sweet milk, one-half pint of water, 
one-half scant pint of butter and lard mixed and 
one-half cake of yeast foam. Sponge at noon and 
at night add one-half teaspoonful each of soda, salt 
and nutmeg, or cinnamon to taste. Mix and let stand 



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till morning. Roll out and cut into cakes ; let them 
lie on bread board until very light, then fry in hot 
lard and roll in sugar. 

DOUGHNUTS. 

Beat three eggs and one cupful of sugar together 
until very light, add nutmeg to taste, one cupful milk, 
one cupful of flour sifted with two teaspoonfuls of 
baking powder, and a ball of butter melted. Mix 
together and add enough more flour to enable rolling 
out, but be careful not to make too stiff. Fry in hot 
lard and dust with sugar. 

CRULLERS. 

Take one dessert-spoonful of butter, one cupful of 
sugar, and one of sweet milk, three and one-half 
cupfuls of flour, two teaspoonfuls of baking powder, 
two eggs, one eighth teaspoonful of grated nutmeg, 
and one-fourth teaspoonful of salt. Put the sugar, 
butter, salt and nutmeg in a large mixing bowl and 
with a wooden spoon, beat until creamy. Beat up 
the eggs and add them gradually to the sugar and 
butter. Sift the flour and baking powder together 
and add, while constantly stirring, alternating with 
the milk. Roll out on floured board and cut out with 
a cruller cutter. Fry in hot fat ; drain, and sprinkle 
with powdered sugar. 

OATMEAL HERMITS. 

One cupful of sugar, one scant cupful butter, two 
eggs, seven tablespoonfuls of sweet milk, two cup- 
fuls of flour and two of oatmeal, one cupful of nut 
meats and one of raisins chopped together, one level 
teaspoonful of soda dissolved in a little water, and 



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one tablespoonful of vanilla. Cream butter and 
sugar, add eggs beaten together, then milk, soda, 
flour and oatmeal, flavoring and last the fruit, 
dredged in some of the flour. Drop in teaspoonfuls 
on bottom of inverted pan and bake in moderate 
oven. 

BROWN COOKIES. 

Two cupfuls of brown sugar and one egg beaten 
until light ; add one cupful of melted butter and 
lard, half and half, one teaspoonful of soda dissolved 
in one-half cupful cold water, one-half teaspoonful 
of salt, one tablespoonful vanilla, and flour to make 
stiff. Roll very thin, sprinkle with sugar and bake 
in quick oven. 

SUGAR COOKIES. 

One cupful sugar, one egg, a little nutmeg, two- 
thirds of a cupful of shortening, one-half a cupful of 
sour milk, one-half a teaspoonful of soda in the milk, 
one-half teaspoonful of salt and flour to make soft 
dough. Roll thin and sprinkle with granulated 
sugar and bake in brisk oven. 

MOLASSES COOKIES. 

One cupful of molasses, one-half cupful of brown 
sugar, two eggs, one cupful shortening, two tea- 
spoonfuls of soda dissolved in one-fourth cupful of 
boiling water, one-half teaspoonful of salt, ginger 
and cinnamon to taste, and add flour enough to 
make soft dough. Roll thin and bake. 



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CINNAMON STARS. 

Take the whites of six eggs, one pound of darkest 
brown sugar, two tablespoonfuls cinnamon, one 
pound grated almonds, not blanched ; stir eggs, sugar 
and cinnamon twenty minutes; take out four table- 
spoonfuls of this mixture and set aside, then add the 
almonds. Cover the board well with powdlered 
sugar and roll. Cut with a star cutter ; put a small 
quantity of the plain mixture on each one. Bake in 
moderate oven and do not remove from the pans till 
cool. 

CHOCOLATE CAKES. 

Take one cupful of sugar, one-half cupful butter, 
one egg, well beaten, two squares of chocolate, melt- 
ed, one-half cupful of sweet milk, one and one-half 
cupfuls of flour, one and one-half teaspoonfuls of 
baking powder, one cupful of chopped nuts, and one 
teaspoonful of vanilla. Beat sugar and butter to a 
cream ; add eggs, melt chocolate over hot water, stir 
into milk, add flour and powder and last the nuts. 
Mix all well and drop in spoonfuls on inverted pan 
and bake in moderate oven. 



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BREADS AND BISCUITS 

MINNESOTA PRIZE BREAD. 

Add to one quart of luke warm water enough 
flour so that batter will fall in lumps from the spoon. 
Soak a cake of yeast foam in one cupful of warm 
water, and when dissolved, add to the sponge. Cov- 
er warm and let rise over night. Next morning boil 
and mash fine two potatoes, and to them add three- 
quarters of a quart of hot water in which four 
tablespoonfuls of butter or lard have been melted, 
then stir into the sponge. Sift together three quarts 
of flour, three tablespoonfuls of salt and four table- 
spoonfuls of sugar, then mix into the sponge and 
knead three-quarters of an hour. Let rise till light ; 
in warm weather one and one-half hours is sufficient, 
in cold weather it takes longer. Mix thoroughly and 
then let rise again ; then mold into four loaves, put 
in pans, and when light again, place in the oven, 
and bake one hour. Caution: Be sure to make 
sponge thick enough and keep it warm enough. 

ROLLS. 

Take one pint of boiled milk and when cool, add 
one teaspoonful sugar, one teaspoonful of butter and 
one-fourth of a cake of compressed yeast dissolved 
in a little milk. Add three cupfuls of flour and 
knead this well. Let it rise in a warm place 'till 
very light. About one and one-half hours. Then 



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add two and one-half cupfuls more of flour. And 
knead fifteen minutes. Let it rise again for an hour, 
then mold into rolls, put into baking pans, and let 
them get light before putting in the oven. Bake 
one-half hour. 

BOSTON BROWN BREAD NO. 1. 

Soak stale bread in a little water and mash fine. 
To one cupful of bread squeezed dry add one cupful 
each of Indian and rye meal, and two cupfuls of 
flour. Dissolve one teaspoonful of soda in two-thirds 
of a cupful of molasses, add to meal and soaked 
bread, also add a little salt. Stir well, put into 
mold and steam fo'-ir hours, then put in oven and 
bake one-half hour 

BOSTON BROWN BREAD NO. 2. 

Take three cupfuls of sour milk or buttermilk, one- 
half cupful of New Orleans molasses, two table- 
spoonfuls of sugar, one teaspoonful of soda, one 
salt spoonful of salt, two cupfuls graham flour, one- 
half cupful of cornmeal, one and one-half cupfuls of 
flour. Dissolve the soda in a little warm water, and 
stir half of it into sour milk and the other half into 
the molasses. Stir until each foams, then combine 
and add other ingredients. Bake one hour in mod- 
erate oven or steam three hours. 

FANNIE'S APPLE CAKE. 

To two cupfuls of luke warm milk add one cake of 
compressed yeast, one teaspoonful of sugar, one-half 
teaspoonful of salt and flour enough to make rather 
a stiff sponge. Let it rise three hours. Stir one 
cupful of sugar and one of butter, to a cream, then 
add one by one four eggs, and the grated rind of a 
lemon, beating until very light. Add this to the 

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sponge and enough flour to enable rolling out. Too 
much flour will make it tough. Put on molding 
board and roll very thin, then put in well greased 
pans. Let it rise, and when ready for the oven put 
the following on top : Peel, core and cut apples in 
eighths; pack closely until cake is covered. Sprin- 
kle well with sugar and pour over all, melted butter. 
Bake in a moderate oven. 

COFFEE CAKE. 

Add to one pint of bread sponge, one egg well 
beaten, one-fourth cupful of milk, one-fourth cupful 
sugar, one teaspoonful salt, one-fourth cupful of 
butter, or lard, one-half cupful of seeded raisins and 
enough flour to make stiff batter. Beat well with 
the spoon. Do not touch with the hands. Let it rise 
and when light put in pans and let it rise again. 
Brush top with melted butter, sprinkle with sugar 
and cinnamon and bake in a moderate oven. 
BATTER BREAD. 

Beat three eggs very light and add one pint of 
buttermilk in which has been dissolved one tea- 
spoonful of soda. Add one-half pint of corn meal 
(scalded) and stir until the batter is quite smooth. 
Melt a piece of butter the size of an egg and add to 
the batter. Grease pan, pour in the mixture and 
bake quickly. To be eaten while hot. 

SALLIE LUNN. 

Take two eggs well beaten, one cupful sweet milk, 
one-half cupful sugar, one tablespoonful of butter, 
one tablespoonful of baking powder and a pinch of 
salt; add flour enough to make a stiff dough. Mix 
thoroughly and bake in a flat cake. Split and butter 
before sending to the table. 



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BERRY MUFFINS. 

Sift together two and one-half cupfuls of flour, 
four teaspoonfuls baking powder, one-half teaspoon- 
ful of salt, and one-third of a cupful of sugar. Beat 
one egg till light, stir in one cupful of milk, and one- 
fourth of a cupful of butter melted; add to dry 
ingredients and last add one cupful of blueberries. 
Bake in muffin pans. 

GRAHAM GEMS. 

One quart graham flour; rub into this, lard about 
the size of an egg ; two heaping tablespoonfuls brown 
sugar, and two heaping teaspoonfuls baking powder ; 
add enough water to make a dough, that will drop in 
lumps from the spoon. Grease a dripping pan ; drop 
dough in spoonfuls a little way apart. Bake in a 
moderate oven about fifteen or twenty minutes. 

CHOCOLATE MUFFINS. 

Take one cupful of sugar, one cupful of milk, one 
and one-half cupfuls of flour, three tablespoonfuls 
of butter, one teaspoonful of baking powder, one 
teaspoonful vanilla, three teaspoonfuls of grated 
chocolate and two eggs beaten separately. Stir 
sugar and butter to a cream, add yolks of eggs, milk, 
flour and baking powder sifted together, chocolate 
and last the well beaten whites of the eggs. Bake 
in moderate oven. 

NUT BREAD. 

Take one-half a cupful of sugar and two eggs 
beaten together, one teaspoonful of salt, two and 
one-half cupfuls of milk, three cupfuls whole wheat 
flour, one cupful of white flour sifted with four 
teaspoonfuls of baking powder. Mix all together, 



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then add one cupful of chopped walnuts. Let stand 
thirty minutes before putting in the oven. Bake 
thirty minutes. 

CORN BREAD. 

Take one cupful of sifted cornmeal, one and one- 
half cupfuls sweet milk, two eggs, one tablespoonful 
of butter, one teaspoonful of baking powder and one 
teaspoonful of sugar. Scald the milk, to which add 
the butter, then pour over the corn meal and allow 
to cool. When cold, add sugar, salt, baking powder, 
the yolks of the eggs, and last the whipped whites. 
Bake in a quick oven. 

TEA BISCUIT. 

Take four cupfuls sifted flour, three teaspoonfuls 
of baking powder, one teaspoonful of salt, Sift all 
together, then work in, two tablespoonfuls butter. 
Add milk enough to make a soft dough, roll out 
without mixing more than absolutely necessary; cut 
with a small cutter and bake in a quick oven. 

POP OVERS. 

Take two cupfuls of flour, three eggs, two cupfuls 
of milk and one-half teaspoonful of salt. Grease 
gem pans and put in oven to warm. Beat eggs, with- 
out separating, until very light; add the milk and 
salt, then pour this gradually on the flour; do not 
add too rapidly or the batter will be so liquid that 
it cannot be beaten smooth. Strain through a sieve, 
remove pans from oven, fill them half full and bake 
in quick oven twenty-five minutes. 

SOUTHERN CORN CAKES. 

Take one pint of corn meal, one-half teaspoonful 
of salt and one teaspoonful of lard. Pour enough 



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hot water over meal to make a thick batter and fry 
like pancakes in skillet. 

WAFFLES. 

Take one pint of milk, two teaspoonfuls of baking 
powder mixed with two cupfuls of flour, a saltspoon- 
ful of salt, one-half cupful of melted butter and 
three eggs. Beat yolks of eggs very light. Add 
milk, then flour, baking powder and salt (all sifted 
together), then melted butter, and last whites of 
eggs beaten stiff. Bake in a hot waffle iron thorough- 
ly greased and serve at once. 

SOUR CREAM BISCUITS. 

Take one pint of flour, one-half teaspoonful of 
salt, one-half teaspoonful of soda, one tablespoonful 
butter and one teaspoonful baking powder. Add 
enough sour cream to make soft dough; roll out 
without mixing more than is necessary, and bake in 
quick oven. 

CINNAMON ROLLS. 

One pint of flour, two teaspoonfuls of baking pow- 
der, one saltspoonful of salt and two tablespoonfuls 
of butter. Sift flour, salt and baking powder to- 
gether, rub in butter, add milk enough to make soft 
dough. Flour board and roll out dough one-fourth 
inch thick. Spread soft butter over it, sprinkle with 
cinnamon and sugar, roll it up and cut off the end 
in one-half inch slices. Pack closely in a pan and 
bake in hot oven twenty minutes. 

FRENCH TOAST. 

Take two eggs and one cupful of milk. Beat the 
eggs and add to the milk. Season with salt and 
pepper. Cut slices of bread one-half inch thick, 

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moisten in custard, and fry in butter till a delicate 
brown. Sprinkle with powdered sugar and serve 
hot. 

MUFFINS. 

Take one tablespoonful each of butter and sugar, 
one cupful of milk and two of flour, two teaspoon- 
fuls of baking powder and two eggs. Beat the but- 
ter and sugar to a cream, beat up the eggs and add 
them gradually, then add the milk, flour and baking 
powder. Mix well and divide into warm buttered 
muffin pans. Bake for twenty minutes in moderate 
oven. 

PEANUT TOAST. 

To one glass of peanut butter add a pinch of salt 
and a good dash of paprika, then moisten with a 
little milk. Cut slices of bread, trim off crusts and 
butter; spread one slice with a generous quantity of 
peanut butter, then lay another slice on top. Dip 
sandwiches in egg and milk and fry in butter till a 
golden brown. Serve on a hot platter garnished 
with chopped parsley. 



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VEGETABLES 



POTATO PANCAKES. 

Peel and grate six large potatoes, then drain. 
Beat three eggs together very light, add one table- 
spoonful flour, a pinch of baking powder and salt 
and pepper to taste. Put in the drained potatoes 
and enough milk to make the right consistency. 
Have plenty of grease on the griddle, spread batter 
very thin, and bake a golden brown. 

POTATOES IN THE HALF SHELL. 

Bake six potatoes of the same size (large) until 
soft. Take from oven ; cut lengthwise and scoop out 
potato, leaving skin intact. Put potato in a dish and 
mash thoroughly; add two tablespoonfuls butter, 
two of cream, and salt and pepper to taste. Beat 
well; fill potato shells; sprinkle with bread crumbs; 
put a piece of butter on top and brown in oven. 

CREAMED POTATOES. 

Cut six cold potatoes into dice. Blend two table- 
spoonfuls butter with two of flour; add one pint 
milk, and stir till smooth. Season with juice of one- 
half a lemon, one teaspoonful chopped parsley, and 
salt and cayenne to taste. Add potatoes to sauce 
and put in baking dish; grate cheese over top and 
cook in oven one-half hour. 



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POTATOES O'BRIEN AU GRATIN. 

Fix like creamed potatoes, adding two green pep- 
pers, freed from seeds, scalded and chopped fine, 
and three chopped pimentos. Sprinkle the top with 
Parmesan cheese and buttered bread crumbs, then 
brown in oven. 

HASHED BROWN POTATOES. 

Two cupfuls chopped potato, cold boiled, two 
tablespoonfuls butter, one tablespoonful flour, and 
salt and pepper to taste. Mix butter and flour in a 
skillet; when melted add the chopped potatoes and 
stir till potato is thoroughly heated, then allow it 
to cook, without stirring, until it is brown. Turn 
out on hot dish, brown side up. 

STUFFED PEPPERS. 

Take off the tops of six green peppers and remove 
seeds, then scald and cleanse thoroughly. Prepare 
a stuffing of one cupful soaked bread, one cupful 
chopped ham, one tablespoonful parsley, one ball of 
butter, and salt to taste. Fill peppers; put bread 
crumbs on opening with butter on top ; place in pan, 
with a little water in the bottom, and bake three- 
quarters of an hour. 

FRENCH ARTICHOKES. 

Cut off the bottom of artichoke and rub with 
lemon to keep it white ; trim off points of leaves, 
then bind with a cord, so it will not fall apart. Cook 
in salted water till bottom is soft, then take from 
water and drain on a napkin. Eemove the center; 
garnish with parsley, and serve with Hollandaise or 
Vinegarette sauce. 



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BAKED ONIONS IN RAMEKINS, 

Parboil twelve onions in salted water, then drain 
and chop. Blend two tablespoonfuls butter with 
two of flour ; add one and one-half cupfuls milk, one 
tablespoonful chopped parsley, salt and pepper to 
taste, and cook five minutes. Take from fire; add 
the beaten whites of two eggs; fill ramekins; cover 
with buttered breadcrumbs and bake in moderate 
oven half hour. 

SCALLOPED CABBAGE, 

Chop one-half head of cabbage rather coarse. 
Boil in salted water one-half hour, then drain. Blend 
two tablespoonfuls butter with two of flour, add 
one and one-half cupfuls milk and stir till smooth, 
then season with salt and pepper. Butter a baking 
dish, and dust well with bread crumbs. Put in a 
layer of cabbage, then white sauce, and continue 
till dish is filled, having sauce on top, sprinkle with 
bread crumbs and butter, and bake in oven for one- 
half an hour. 

TOMATO FRY. 

Select tomatoes of even size ; skin, and if large, cut 
in two, if small, leave whole ; pack closely in baking 
dish and sprinkle with salt and pepper. Wash, peel 
and chop one-half pound of fresh mushrooms; add 
one cupful bread crumbs moistened with one table- 
spoonful melted butter and two of cream, and one 
tablespoonful chopped parsley. Spread over top of 
tomatoes and bake in oven for one-half an hour. 

TOMATOES STUFFED WITH MACARONI. 

Break one-fourth pound of macaroni into inch 
pieces, and boil in salted water one-half hour. Throw 
into cold water till wanted. Blend one tablespoon- 

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ful butter with one of flour, add one cupful milk, and 
stir till smooth. Season with salt and cayenne and 
one-half a cupful grated cheese; stir the macaroni 
into the sauce and fill tomatoes, which have been 
previously prepared, by taking slice from blossom 
end and removing seeds. Sprinkle grated cheese on 
top and bake one-half an hour. 

FRIED TOMATOES. 

Cut large tomatoes in thick slices, without peel- 
ing, sprinkle them with salt, pepper and sugar; roll 
in flour, then in beaten egg and then in cracker 
dust or bread crumbs. Fry in butter and lard, till 
brown on both sides. 

STUFFED TOMATOES. 

Take six firm, large tomatoes and cut round pieces 
from top; remove seeds and chop the meat. Put 
two tablespoonfuls butter in a skillet and when hot 
add one sliced onion and the tomatoes, and cook 
tender. Add one cupful chopped ham or chicken, 
one teaspoonful chopped parsley, salt and pepper to 
taste, and bread crumbs enough to thicken. Mix 
all well and fill tomatoes. On the opening sprinkle 
grated bread crumbs and place a piece of butter; 
put in pan and bake in oven for one-half hour. 
CREAMED CAULIFLOWER. 

Boil one head of cauliflower in salt water till 
tender, then break in pieces with a fork. Blend 
together two tablespoonfuls butter with two of 
flour ; add one pint milk and stir till smooth. Season 
with salt and cayenne and juice of half a lemon ; put 
half the gravy in the bottom of baking dish, then 
the cauliflower and then the rest of gravy. Grate 
cheese over the top and brown in oven. 



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BEAN CROQUETTES. 

Soak one pint of dried beans over night. In the 
morning boil till tender in enough water to cover 
them, to which add an onion. When done, press 
beans through a sieve, add two tablespoonfuls melt- 
ed butter, two eggs beaten together, one tablespoon- 
ful chopped parsley, and salt and pepper to taste. 
If too dry to mix, add a little soup stock or milk; 
form into croquettes; roll in egg and bread crumbs, 
and fry in hot lard. Serve with tomato sauce. 

BOSTON BAKED BEANS. 

Soak two cupfuls beans, over night, in water 
enough to cover them. In the morning parboil till 
tender, changing water twice and adding a pinch of 
soda to the water. Put half the beans in a crock, 
then one pound of salt pork and put rest of beans 
on top; add two tablespoonfuls molasses, one salt- 
spoonful salt, and half a teaspoonful mustard. Cover 
with hot water and bake eight hours, keeping beans 
covered with water till the last hour, when remove 
cover and let brown. 

GREEN CORN CROQUETTES. 

Cook together one tablespoonful butter and two 
of flour, and when blended add slowly one pint of 
milk, into which has been stirred a pinch of soda. 
Cook till thoroughly smooth, then add corn grated 
from one dozen ears, one teaspoonful sugar, and 
salt and pepper to taste. When cold, form into cro- 
quettes ; roll each in beaten egg and cracker crumbs 
and fry in hot lard. 



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BAKED EGG PLANT. 

Cut egg plant in half, lengthwise; scoop out shell 
and throw into salt water. Cook the meat of the 
egg plant in salted water till tender, then drain. 
Mix together one tablespoonful butter, one egg, one 
cupful soft bread crumbs, salt and pepper to taste, 
then add to egg plant. Wipe out shells; fill with 
mixture; cover with buttered bread crumbs, and 
bake one-half hour. The shells will be a little large, 
but will shrink after baking to fit filling. 

SPANISH RICE. 

Two cupfuls tomatoes, one cupful rice, four pep- 
pers seeded and cut small, one Spanish onion, sliced. 
Fry onion in one tablespoonful butter until a light 
brown; add rice, with enough water to cook it, and 
one level teaspoonful salt. Let the rice get nearly 
done, then add peppers and tomatoes and cook one- 
half hour longer. 

FRIED APPLES. 

Core five apples and cut in slices three-quarters of 
an inch thick, leaving on the peel ; put in skillet one- 
half a cupful sugar, two tablespoonfuls butter, three 
of water, and let this get boiling hot. Roll the 
apples in flour ; lay them in the mixture ; cover, and 
fry till brown. 

SWEET POTATO CROQUETTES, 

Boil, peel and mash six sweet potatoes; add two 
tablespoonfuls each of butter and milk, two eggs 
beaten together, and salt and pepper to taste. Form 
into croquettes; dip into beaten egg; roll in bread 
crumbs and fry in hot lard. 

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SWEET POTATOES AND BACON. 

Boil medium sized potatoes till tender, then peel; 
roll in brown sugar, then in a very thin strip of 
bacon, fastening at each end of potato with tooth- 
pick. Put in pan and brown well in oven turning 
frequently. 

SWEET POTATOES GLAOES. 

Boil one cupful brown sugar with one-fourth cup- 
ful water, till thick, then cool. Take cold boiled 
sweet potatoes ; peel and cut in half, lengthwise. Dip 
them in the melted sugar; roll in flour and fry, till 
a golden brown, in hot butter and drippings mixed. 

BRAND IED SWEET POTATOES. 

Cut cold boiled sweet potatoes into thin slices ; put 
a layer of potatoes in a baking dish; sprinkle well 
with brown sugar and pieces of butter; continue in 
this manner until you have the desired quantity, 
having butter and sugar on top. Pour over all a 
glass of brandy, and bake in oven for three-quarters 
of an hour. 

SWEET POTATO PONE. 

One pint grated, raw, sweet potato, one cupful 
sugar or molasses, two tablespoonfuls butter, one 
tablespoonful ginger, one teaspoonful cloves and 
cinnamon, mixed, one cupful sweet milk, a pinch of 
salt and black pepper. Put in a well greased baking 
dish and bake two hours. 

SPINACH A LA FRANCAIS. 

Clean well, then boil one-half peck of spinach till 
tender; drain. Chop fine; put in a saucepan one- 



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fourth of a pound of butter and two tablespoonfuls 
sugar. Let melt; stir in spinach and cook for ten 
minutes. 

BRUSSEL SPROUTS, 

Take outside leaves from Brussel sprouts, and 
cook one-half hour in salt water, then drain. Blend 
one tablespoonful butter with one of flour in a 
double boiler, then add one cupful of the liquid, in 
which sprouts were boiled; stir till smooth. Add 
juice of half a lemon, one-half a teaspoonful salt and 
a dash of cayenne. Pour the hot sauce over the well- 
beaten yolk of one egg; stir well, then add to the 
sprouts and serve. 



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EGGS 



BAKED EGGS IN TOMATO. 

Cut a slice from the stem end of a firm tomato; 
remove the seeds; put in a buttered ramekin, and 
sprinkle with salt and pepper. Drop an egg into 
the tomato; sprinkle again with salt and pepper; 
pour melted butter over both and bake in oven till 
firm. 

SPANISH OMELET. 

Mince one-half a slice of ham, one green pepper 
seeded, and six fresh mushrooms washed, peeled 
and freed from stems; saute in olive oil. When 
partly done, add one-half a clove of garlic mashed, 
the meat of four tomatoes and salt and pepper to 
taste. Make a plain omelet; put in the mixture; 
fold over, then pour hot tomato sauce around the 
edge. 

EGGS WITH RICE BORDER. 

Make a ring form of boiled rice on a platter; fill 
the center with hard-boiled eggs, put through a ricer. 
Pour one pint cream sauce over it, sprinkle with 
bread crumbs and grated cheese, and pour melted 
butter over all. Brown in oven and serve on the 
dish, in which they were cooked. 



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EGG SOUFFLE. 

Six eggs, beaten very light and separately; rub 
two tablespoonfuls butter and two of flour together 
and when blended, add one cupful milk; cook ten 
minutes, then add yolks, and last of all, the whites. 
Season with salt and pepper; put in dish and bake 
twenty minutes in quick oven. 

PLAIN OMELET. 

Six eggs, two tablespoonfuls cream, one table- 
spoonful flour, one saltspoonful salt, and one-half a 
saltspoonful pepper. Beat eggs, separately, adding 
flour to the whites, and the cream and seasoning to 
yellows. Mix together; melt two tablespoonfuls 
butter in a skillet ; pour in mixture and cook for ten 
minutes (with gas turned low) lifting the edge of 
omelet with a knife several times to insure cooking. 
Have oven hot and put in omelet for five minutes to 
brown on top. Serve immediately. 

EGGS WITH TOMATO SAUCE. 

Chop fine a large Spanish onion, and fry in two 
tablespoonfuls butter; add one cupful tomatoes, one 
tablespoonful each of flour and chopped parsley 
and stir all well; then put in one cupful soup stock, 
and salt and cayenne to taste. Cook for fifteen min- 
utes. Fry six eggs, on both sides, in hot drippings 
and put in a shallow dish. When sauce is cooked 
pour over eggs, and serve hot. 

SCRAMBLED EGGS WITH TOMATO SAUCE. 

Stew and strain one pint of tomatoes and add one 
saltspoonful soda. Blend two tablespoonfuls butter 
with two of flour ; add tomatoes and stir till smooth, 
then add one-half a cupful cream; salt to taste. 



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Have some slices of toast ready; dip in sauce, and 
when soft, place on serving dish, pouring remainder 
of sauce over all. Scramble eggs in butter and 
cream and serve on the toast. 

STUFFED EGGS IN TOMATO SAUCE. 

Boil six eggs till hard ; cut each in half crosswise, 
and remove yolks. Mash yolks ; add one teaspoonful 
butter, one-half a cupful bread crumbs, made soft 
with three tablespoonfuls milk, one tablespoonful 
chopped parsley, and salt and pepper to taste. Fill 
halves with mixture ; press together, and serve with 
hot tomato sauce. Garnish with parsley. 

BEAUREGARD EGGS. 

Boil six eggs, till hard; remove shell, and cut 
whites in round slices, then put yellows through po- 
tato ricer. Rub two tablespoonfuls butter with two 
of flour, and when smooth, add two cupfuls milk, 
and salt and pepper to taste. When thoroughly 
blended, add the whites, and when hot, pour over 
slices of toast, sprinkling the powdered yolks on top. 

BAKED EGG WITH CHEESE. 

Put one-half a pint of cream, and two tablespoon- 
fuls butter in baking dish; let it warm, and season 
with salt, pepper, one teaspoonful parsley, and juice 
of one-half a lemon. Break, carefully, into the dish 
six eggs, and over them sprinkle one-half a cupful 
grated cheese. Put in oven and cook twenty min- 
utes. 

EGGS WITH MUSHROOMS. 

Take twelve large mushrooms ; wash, peel and cut 
into small pieces. Put two tablespoonfuls butter in 
saucepan, and when melted, put in mushrooms and 

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375 Guaranteed Recipes. 



cook slowly for ten minutes, then add one-half a 
cupful cream. Cover the dish and let simmer ten 
minutes. Stir six eggs in a bowl till yolks and 
whites are mixed; add to mushrooms; season with 
pepper and salt and stir constantly till of desired 
consistency, then serve at once. 

EGG CHOPS. 

Two tablespoonfuls butter blended with two of 
flour ; add one cupful milk, and stir till smooth, then 
put in five hard-boiled eggs, chopped fine. Season 
with salt, cayenne, one teaspoonful each of lemon 
juice and chopped parsley and spread an inch thick 
on platter to cool. Cut in chops, roll in egg and 
bread crumbs and fry in butter. 

EGGS WITH POTATOES IN RAMEKINS. 

Take one pint hot mashed potatoes, whip very 
light, and mix with two well-beaten eggs. Fill six 
ramekins and make a hollow in the center of each; 
break into it a fresh egg; sprinkle with salt and 
pepper, and over it pour melted butter. Place 
ramekins in a pan of boiling water and leave in the 
oven just long enough to set the egg and brown the 
potato. 

EGGS A LA BENEDICTINE. 

On a hot plate place a slice of crisp toast, cut quite 
thick ; on the toast a very thin slice of broiled ham, 
and on the ham a poached egg. Pour over it all a 
cup of Hollandaise sauce, and crown it with half a 
teaspoonful finely cut truffles. Add one teaspoonful 
tomato catsup to make a narrow border around the 
Hollandaise sauce. 

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DEVILED EGGS. 

Boil six eggs twenty minutes; cut in half, length- 
wise; take out yolks and mash fine; add salt, cay- 
enne, mustard, one tablespoonful of butter or oil, a 
little thick cream, and vinegar. Beat all together, 
in order to make a stiff paste ; put back into the 
whites and serve in halves on lettuce leaves. 

EGGS A LA CREME, 

Boil six eggs till hard. Blend two tablespoonfuls 
butter with two of flour and add one pint milk; 
season with salt, cayenne, one teaspoonful chopped 
parsley and juice of one-half a lemon. Cut eggs, 
lengthwise, into halves; arrange on platter; pour 
sauce over and garnish with sliced lemon and 
parsley. 

SCRAMBLED EGGS. 

Stir six eggs, without separating, till well mixed, 
put one-half a cupful cream and a rounded table- 
spoonful butter in the skillet; when warm add the 
eggs; sprinkle one-half a teaspoonful salt, and one 
half a saltspoonful pepper over them. Stir con- 
stantly with fork until right consistency and serve. 

BOILED EGGS. 

Have the water boiling at a hard bubble, then 
lay eggs gently in. Cover saucepan closely ; remove 
from fire and allow eggs to remain in water ten 
minutes by the clock. A quicker way is to leave the 
egg in constantly boiling water from three and one- 
half to four minutes, then remove ; wrap in a napkin 
to keep them warm and send at once to the table. 

HOT DEVILED EGGS. 

Boil six eggs hard, cut in half lengthwise, take 
out the yolks and chop fine ; mash them with vinegar 



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to make a stiff paste, then add cream, red pepper, 
black pepper, salt, Colman's mustard, and butter, as 
large as an English walnut. Mix well together and 
beat very light with fork. Fill each half with this 
mixture, fasten together with toothpick; roll in 
cracker crumbs, then in egg and again in cracker 
crumbs. Fry in swimming hot fat. Serve on lettuce 
and eat hot. POACHED EGGS. 

Take one-half a pint cream and a piece of butter 
the size of an egg. Put in saucepan and allow to 
come to boiling point ; add pepper and salt to taste. 
Break six eggs in carefully and cook, basting con- 
stantly till white is congealed. Have six round 
slices of bread toasted a delicate brown and buttered 
well. Put an egg on each slice and pour remaining 
cream over all, then serve. 

STEFANIE OMELET. 

Take the whites of five eggs and whip to a stiff 
froth, adding gradually two and one-third ounces 
sugar. Beat the yolks of the five eggs and add to 
them one teaspoonful cornstarch; stir all lightly to- 
gether. Put in a well-greased and floured pan ; bake 
from ten to fifteen minutes in a rather hot oven; 
take out and put either marmalade or preserves be- 
tween, then serve, sprinkled with sugar. 

EGGS WITH OYSTERS. 

Six eggs, twenty-four small oysters, two table- 
spoonfuls cream, two rounding tablespoonfuls but- 
ter ; beat the eggs together until light, then add the 
cream, one-half a teaspoonful salt and a good pinch 
of pepper. Melt the butter in a skillet, then pour 
in the egg mixture, and stir over a slow fire. When 
it begins to thicken, put in the oysters, washed and 
drained, and cook to a soft creamy mass. 

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CHEESE DISHES 



CHEESE SOUFFLE. 

Three cupfuls American cheese, broken in small 
pieces, two eggs, one saltspoonful each of soda, salt 
and dry mustard, one tablespoonful butter, one tea- 
spoonful each of Worcestershire, lemon juice, and a 
little cayenne. Melt the butter in a double boiler; 
put in the cheese and add seasoning; dissolve the 
soda in one-half a cupful hot water and pour gradu- 
ally over the melting cheese. Beat eggs separately, 
adding a little cold water to the yolks while beating, 
then stir yolks into the cheese. Stir till perfectly 
smooth, then put in lemon juice and Worcestershire 
and whip in well the whites of the eggs. Serve at 
once on toast. 

SWISS CHEESE SOUFFLE. 

One-half pound Swiss cheese, grated, one butter 
ball, one heaping teaspoonful flour, one half a pint 
cream, three eggs, and pepper and salt to taste. 
Blend butter and flour in a saucepan ; add cream and 
when smooth, stir in slowly the grated cheese and 
seasoning. When cheese is melted take from fire and 
let cool. When cold, add yolks of eggs well beaten, 



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then the stiff whites. Put in dish ; set dish in pan of 
hot water and bake in a quick oven for twenty 
minutes. 

WELSH RAREBIT WITH BEER. 

One pound of fresh American cheese, butter the 
size of a walnut, one tablespoonful mustard (not 
dry), a champagne-glassful stale ale or beer and 
one teaspoonful Worcestershire. Melt the butter, 
then add the cheese, which has been either grated 
or cut into small bits. When well melted, add salt 
and cayenne to taste, stirring slowly and carefully 
all the time. Then put in the ale or beer and just 
before serving add the Worcestershire. Have ready 
six pieces of warm toast with crust removed, slightly 
moistened with water and buttered well. Put on hot 
plates ; pour the mixture over and serve at once. 

WELSH RAREBIT WITH CREAM. 

Beat the yolks of two eggs well and add to them 
one-half cupful milk. Put in saucepan and add one 
tablespoonful butter, one glassful sherry, one half 
teaspoonful mustard, a little salt and cayenne. Stir 
into this mixture one pound grated, fresh American 
cheese; cook for five minutes, stirring rapidly, and 
serve on toast, buttered and slightly moistened with 
water. Serve on hot plates. 

GARNISHED CHEESE. 

One cream cheese, half as much butter as cheese, 
one teaspoonful Sardell or Sardellen paste, one after- 
dinner spoonful each of mixed mustard and onion 
juice, and paprika to make red. Mix all together 
well; roll into balls and serve with salad or spread 
on bread for sandwiches. 



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CHEESE TOAST. 

Toast slices of bread ; remove the crust and butter 
toast well. Lay in a pudding dish with alternate 
layers of grated American cheese ; sprinkle with cay- 
enne. Fill the dish in this way, having the top a 
layer of cheese. Pour in a cupful of lukewarm milk ; 
cover the dish and bake half an hour. 

CREAM CHEESE PIE. 

Mash a Waukesha cheese; add to it the yolks of 
two eggs, beaten light, with one small cupful sugar. 
Beat together until very light, then add the whites 
beaten to a stiff froth, and the juice and grated rind 
of half a lemon. Line a small pie tin with ordinary 
pie crust, pour in the mixture, then lay strips of the 
pastry across and lengthwise and bake in moderate 
oven. 

CHEESE TORTE. 

One and one-half pounds cottage cheese put 
through a colander, one cupful sugar, the grated 
rind and juice of one lemon, one-half a cupful rich 
cream, five eggs, beaten separately, one heaping 
tablespoonful flour and one of melted butter. Add 
the cream and butter to the cheese, beating till very 
light, then put in the sugar and yolks of eggs, beaten 
together, the flour, lemon and last of all the whites, 
beaten to a stiff froth. Beat all well together, then 
pour in a spring form, well buttered and floured. 
Sprinkle the top with cinnamon and bake in a mod- 
erate oven for three-quarters of an hour. 

CHEESE SANDWICHES. 

Cut very light bread into slices a quarter of an 
inch thick. Trim off crusts and butter bread; place 



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a thin layer of American cheese between slices. Light 
toaster and put sandwiches in oven immediately, in 
order to allow cheese time to melt. Toast a delicate 
brown on both sides and serve at once. 

LIPTAUER SANDWICHES. 

Remove skin and bones from half a box of sardines 
and mix them thoroughly with one-half a pound of 
fresh cottage cheese. Add one tablespoonful thick 
cream, one of melted butter, a good pinch of cay- 
enne, one-half a saltspoonful salt, the grated rind 
of one lemon and one teaspoonful onion juice. Mix 
all together until smooth, then spread thickly be- 
tween thin slices of bread. 

MACARONI WITH TOMATO. 

Boil one-half a pound of macaroni in salted water 
for one hour, then plunge into cold water and drain. 
Have ready a pint of hot tomato sauce, well sea- 
soned; mix carefully with the macaroni, adding one 
cupful of grated Parmesan cheese. Serve very hot. 

MACARONI BAKED. 

Boil one-half a pound of macaroni in salted water 
for one hour, then throw into cold water for five 
minutes. Blend one tablespoonful butter with one 
of flour; add one pint of milk and stir till smooth. 
Season with salt and cayenne. Put a layer of the 
sauce in a pudding dish, then one of macaroni and 
then one of grated New York cheese and continue in 
this manner till dish is filled, having a layer of 
cheese on top. Dot with flakes of butter and bake in 
oven for half an hour. 



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SPAGHETTI WITH CHEESE. 

Cook one-half a pound of spaghetti in plenty of 
salted water for forty-five minutes, keeping water 
boiling constantly. Take out and throw into cold 
water for five minutes. Blend together two table- 
spoonfuls flour and two of butter, then add one 
pint milk and stir till smooth. Add one cupful thin- 
ly sliced American cheese to the sauce and stir till 
cheese is melted. Season with salt and cayenne, then 
carefully mix in spaghetti and serve. 

NOODLES IN FIFTEEN MINUTES, 

Cook one cupful noodles in boiling salted water 
for twelve minutes, then throw into cold water. While 
they are cooking, beat the yolk of one egg with 
one rounding tablespoonful butter and when noodles 
are drained, pour the egg and butter over them. 
Have one cupful of New York cheese, grated, put 
on top and with two forks lift noodles until well 
mixed with cheese. Sprinkle top with paprika and 
serve. 



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PRESERVES 



CANNING ALL KINDS OF FRUIT. 

To two cupfuls water add three cupfuls sugar and 
boil to a syrup. Sterilize fruit jars and pack tightly 
with fruit, then pour over the hot syrup and screw 
on cover. Place jars in pan, putting straw between 
to keep from hitting and boil fifteen minutes. Screw 
cover tighter and stand jars on head till cold. Cau- 
tion: Always use new rubbers. 

JIM JAM PRESERVES. 

One quart each of currant juice and red rasp- 
berries, one pound raisins, stoned, the pulp and rind 
of two oranges, cut in small pieces, . and five pounds 
granulated sugar. Cook for one hour, simmering 
gently. 

YELLOW TOMATO PRESERVE. 

Twelve pounds small yellow tomatoes, not skin- 
ned, twelve pounds sugar, one pound ginger-root and 
eight lemons. Soak ginger over night in one quart 
of water; use the water to make syrup. Boil for 
two hours, tomatoes, sugar and ginger water, also 
the root, tied in a cheese cloth bag. Remove bag; 
peel and cut up lemons, adding the rind of two, then 
boil for two hours. Put in jars and seal. 

PEACH SAUCE. 

Ten pounds peaches stoned, pared and quartered, 
seven pounds sugar; cut one orange and one lemon 



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in very thin, small pieces and boil five minutes in 
water to cover, then drain; add to peaches and 
sugar, and cook till thick, but not long enough to 
have peaches smooth. Take from fire and when 
half cold, add one cupful brandy, .one wine-glassful 
rum, one-half a cupful maraschino. Put in jars and 
seal. Good with vanilla ice cream. 

GOOSEBERRY CONSERVE. 

Put five quarts fresh gooseberries into a deep 
bowl with three pounds seeded raisins, one-half a 
teaspoonful salt, one heaping teaspoonful each 
ground cinnamon, cloves and nutmeg. Pour over 
all, three quarts granulated sugar and mash (with 
potato masher) . Cover and let stand over night. In 
the morning put in preserving kettle ; let come to a 
boil slowly. When it boils hard, remove the scum 
and then cook gently until as thick as desired. 
Watch constantly and stir often. Put in jelly glasses 
and seal. 

GROUND CHERRY JAM. 

Take one peck ground cherries, husk and wash 
well. Weigh and add as much sugar as fruit, the 
juice of three lemons and three whole lemons, sliced 
very thin, then cut in small pieces. Put over fire and 
cook slowly till thick, from one and one-half to two 
hours. Put in jars and seal. 

BRANDIED PEACHES. 

Four pounds each of peaches (pared) and sugar, 
one pint best brandy. Make syrup of enough water 
to dissolve sugar; skim well and add fruit. Cook 
slowly, until fruit begins to clear, from one-half to 
three-quarters of an hour. Lift from syrup and 
drain, then boil down the liquid until quite a heavy 



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syrup; remove from fire and add brandy. Pack 
fruit in jars, but not close enough to spoil shape ; 
cover with liquid and seal, 

CRANBERRY JELLY. 

Pick over, then wash well, one quart cranberries; 
put them in saucepan with one pint cold water. 
Cover, then boil five minutes; put through a sieve; 
add one pint sugar and boil for ten minutes, then 
place in a mold to cool. 

PLUM CONSERVE. 

Six pounds plums, after seeds are removed, six 
pounds sugar, two of seeded raisins, one of English 
walnuts, shelled and chopped, juice and grated rind 
of two lemons, juice of four oranges and rind of two, 
cut very thin. Boil until thick. 

ORANGE MARMALADE. 

Six oranges, three large lemons, five quarts water. 
Peel oranges and remove and discard all the white ; 
cut skin into shreds and orange into thin slices, and 
also slice entire lemon into small thin pieces. Let 
stand in the water over night. Next morning boil 
for two hours, then measure; add equal amount of 
sugar and boil till it jellies. Judgment must be 
used as to time mixture boils, as much depends on 
the oranges. 

PRESERVED PEARS. 

Peel the pears, but do not remove stems. Allow 
one pound sugar to each pound of fruit, and put in 
kettle in alternate layers. Place over a slow fire 
and simmer till the pears are tender and clear. 
Pack pears in sterilized jars, set in hot water; boil 
syrup till thick and clear, skimming off all scum; 
pour over fruit and seal. 



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WILD PLUM MARMALADE. 

Wash and weigh the plums and to one pound of 
plums add three-quarters of a pound of sugar. Boil 
in a large preserving kettle and watch carefully, 
skimming out as many of the stones as possible. Let 
it boil till juice begins to thicken; pour into jars 
and seal. 

GRAPE CONSERVE. 

Five pounds grapes, three pounds granulated 
sugar, two pounds seeded raisins, one pound English 
walnuts. Wash grapes, then skin them, saving 
skins. Cook the pulp about ten minutes, then put 
through a sieve to free from seeds. To this add the 
skins, sugar, raisins and walnuts, chopped, but not 
too fine. Put the mixture on stove and cook half an 
hour, stirring frequently. 

GRAPE FRUIT MARMALADE. 

Slice a pound grape fruit into thin small pieces; 
add three pints of water and let stand over night, 
then boil till rind seems tender. Let stand twenty- 
four hours ; add one pound and one-half of sugar and 
boil from one-half to three-quarters of an hour, or 
until it jellies. 



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PICKLES 



PICKLED PEACHES OR PEARS. 

Seven pounds fruit, one quart vinegar, four pounds 
sugar, mace, cloves and cinnamon (either whole or 
ground) to taste. Make syrup of the vinegar and 
sugar; skim, add spices and let cook slowly until 
fruit begins to clear, about three-quarters of an hour. 
If you like pickles dark use ground spices (tied in a 
bag), if light pickles are desired use whole spices. 

PICKLED PINEAPPLE. 

Six and one-half pounds pineapple, three pounds 
sugar, one-half an ounce each of stick cinnamon and 
cloves, and one pint vinegar. Scald sugar, vinegar 
and spices and pour over fruit ; let stand twenty-four 
hours. Pour off liquid and boil for ten minutes, 
and again pour over fruit, then let stand another 
twenty-four hours. Boil all together slowly for half 
an hour. Bottle and seal. 

SPICED RHUBARB. 

Wash and cut three pounds rhubarb into inch 
pieces, but do not peel. Put in a granite kettle and 
add two pounds sugar, one cupful cider vinegar and 
one tablespoonful each of cinnamon and cloves. 
Bring slowly to the boiling point, then cook briskly 



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one-half an hour, keeping well skimmed. Put in 
jars and seal. 

WATERMELON PICKLES. 

Allow three pounds brown sugar to one quart of 
vinegar. Add two ounces cinnamon, broken fine, 
and two of cloves (tied in a bag). Boil fifteen min- 
utes ; skim and pour over pared and sliced rind, and 
let stand twenty-four hours. Drain off the liquid; 
scald and pour over rind again, and let stand twenty- 
four hours. Then boil all together a short time ; put 
in jars and seal. 

DILL PICKLES. 

Take small cucumbers, about two inches long; 
brush each one with a stiff brush in cold water, 
then wipe dry. To three hundred pickles take one 
quart small, white onions, a large bunch dill, some 
horseradish and bay leaves, one ounce each of 
whole cloves, allspice and white pepper. Peel onions ; 
cut dill rather small, and peel and cut horseradish 
into strips about an inch long. Put a layer of the 
pickles in a jar ; over these place a few of the onions, 
a little dill, some pieces of horseradish and a sprink- 
ling of the spices. Continue in same manner till 
jar is filled. Boil six quarts vinegar with five cup- 
fuls white sugar, one and one-half small cupfuls 
salt, and a piece of alum the size of a nutmeg. Let 
cool ; then pour over pickles. Make a bag the shape 
of the top of jar ; fill it with mustard seed and cover 
the pickles with it. Let stand two weeks before 

using - CATSUP. 

Take one-half a bushel tomatoes ; wash, skin, then 
cut in pieces and put to boil with three bay leaves, 
one lemon, one tablespoonful whole pepper, two 

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large onions and two cloves of garlic. After this 
has cooked very soft, strain carefully; put back on 
fire and boil for two hours, then put in one teaspoon- 
ful each of cayenne, and white pepper, two table- 
spoonfuls dry mustard, one demi tasse salt, one 
teacupful sugar and one pint vinegar. Cook till 
thick, then put in bottles. When cold, cork and seal. 

GREEN TOMATO PICKLES. 

Four quarts green tomatoes, two quarts green 
peppers, one quart white onions. Measure, after 
chopping fine ; mix with two cupfuls salt and let 
stand over night. Next day, drain dry, add one-half 
a pint each of white and black mustard seed, some 
celery seed and four tablespoonfuls ground cloves, 
then pour over enough hot vinegar to cover. 

VEGETABLE SAVORY FOR SOUP. 

One-half a bushel of tomatoes, eight onions, four 
stalks celery, six green peppers, two dozen large 
okra pods, one cupful each of sugar and salt. Scald 
and peel tomatoes ; slice or chop fine the vegetables ; 
add sugar and salt, and boil all together for one 
hour. Seal in one-pint jars. This mixture is in- 
tended for use with soup-stock. 

SPICED GOOSEBERRIES. 

Four quarts gooseberries, four pounds sugar, 
three dessert-spoonfuls each of ground cloves and 
cinnamon, and one and one-half glassfuls vinegar. 
Boil until rather thick. 

CHILI SAUCE. 

Twenty-four green peppers chopped fine, forty- 
eight ripe tomatoes, twenty onions, one and one-half 



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pounds brown sugar, four tablespoonfuls salt, four 
teaspoonfuls each of cinnamon, cloves, allspice, 
ginger and mace, nine teacupfuls best vinegar. Boil 
until it thickens. 

CHUTNEY SAUCE. 

Twenty-four tomatoes, eight red peppers, two 
onions, four cupfuls vinegar, and four tablespoon- 
fuls each of salt and sugar. Cook until soft enough 
to strain; after straining, cook until thick. Bottle 
and seal tight. 

SLICED CUCUMBIER PICKLES. 

Peel the cucumbers and cut, lengthwise, in 
quarters, and salt well over night. Drain off brine 
in morning, then put in crock with some dill. Take 
enough vinegar to cover pickles, and put in mixed 
spices and sugar to taste. Boil this together and 
pour hot over the pickles. The next morning, pour 
off vinegar and boil again, then while hot, put over 
pickles. Let stand for several days before using. 

OLIVE OIL PICKLES. 

Seventy five cucumbers, three inches long, sliced 
thin without peelings, and twelve small onions, 
sliced. Sprinkle well with salt and let stand three 
hours, then drain. Take one scant tablespoonful, 
each, of white and black pepper, three tablespoon- 
fuls celery seed, one cupful sugar and one cupful 
olive oil. Beat well together, then add four quarts 
cider vinegar scalded, and pour over pickles. 



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BEANS CANNED FOR WINTER USE. 

Clean and string beans; scald with hot water and 
let stand till cold. Sterilize fruit jars, and in the 
bottom of each quart jar, put one teaspoonful salt. 
Pack in the beans, then fill the jar with cold water ; 
put on a new rubber and screw on cover. Put jars 
in pan, with straw between, to keep them from hit- 
ting while boiling. Boil for one hour; remove from 
water ; screw cover as tight as possible and put away. 



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DEC 5 1911 



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One copy del. to Cat. Div. 
OtC 5 



